Spinach & Artichoke Stuffed Peppers
Warm, oven roasted sweet peppers overflowing with a delicious blend of quinoa, spinach, artichokes and cheese.
- 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.
Serving: 1pepperCalories: 148kcalCarbohydrates: 23gProtein: 9gFat: 4gSaturated Fat: 1.5gCholesterol: 6mgSodium: 300mgPotassium: 655mgFiber: 5.4gSugar: 5gCalcium: 140mgIron: 3mg