Have you ever heard the phrase “The proof is in the pudding”? I have and to be honest, I have no idea what pudding they are talking about. What I do know is that words healthy and delicious can coexist peacefully. How do I know? The proof is in the peppers. Stuffed peppers to be exact.
The Barber Family loves peppers. Lincoln especially likes to eat peppers fresh from the garden – last summer we had 16 pepper plants and next year we plan on having 32! Nothing beats fresh, organically homegrown sweet peppers – you just can’t get that flavor at the store! We use peppers in almost every food we can think of: omelettes, fajitas, any southwestern dish, snacking etc. This recipe combines our love for peppers and the amazing taste of spinach and artichokes!
This recipe makes a lot of filling and this is key because no two peppers are the same and you would not want to run out of filling! You typically see stuffed pepper recipes using a traditional bell pepper and those are very good, but we much prefer a sweet long pepper – such as Sweet Twister. These peppers are readily available and we constantly see them at our Aldi – you can get 4 big peppers for under 3 dollars!
This recipe will fill you and your family up and is great as an entree, a side, or even an appetizer for a party! We hope you enjoy and please let us know your thoughts in the comments!
Spinach & Artichoke Stuffed Peppers
- 2 cups reduced sodium chicken stock
- 1 cup uncooked quinoa you can substitute if need be
- 10 long sweet peppers 5-6 large bell peppers
- 1 tbsp butter
- 16 ounces fresh spinach equivalent to one whole bag of fresh spinach
- 1 can artichoke hearts 14 oz - diced
- 3 cloves minced garlic
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1.5 cups italian blend cheese
- 3/4 cup non-fat greek yogurt
- Place the quinoa (or rice) into a pot with the chicken stock. Cook to manufacturers instructions.
- Preheat oven to 375° and line two baking sheets with aluminum foil. You can use parchment paper, but it can get soaked from the juices of the peppers.
- Using medium high heat, place the butter into a deep sauté pan and cook until it has browned. Place large handful of spinach into the pan and allow to wilt, while stirring. Continue to do this until all spinach has been used.
- Add all seasonings to the pan, including the garlic. Cook until you can smell the garlic and then add the artichoke hearts and 1 1/4 cups cheese. One the cheese has melted, turn off the heat and then add the greek yogurt.
- Stuff the peppers generously and lay them onto the pan, covering them with aluminum foil. Bake for 25 minutes and then add the remaining cheese to the peppers. Bake for an additional 5 minutes. If you prefer your cheese to brown, you can then switch your oven to "Broil" and continue to cook for an additional 1-2 minutes. If you do this (which I do!), you must watch it carefully so it does not burn.