Spinach Artichoke stuffed Peppers
Spinach Artichoke stuffed Peppers

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spinach artichoke stuffed peppers. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spinach Artichoke stuffed Peppers is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Spinach Artichoke stuffed Peppers is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook spinach artichoke stuffed peppers using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Artichoke stuffed Peppers:
  1. Make ready 4 Peppers various colors
  2. Prepare 1/2 pound ground sausage
  3. Prepare 4 oz spinach, (thawed if not fresh)
  4. Take 8 oz Cream Cheese, at room temp
  5. Make ready 6 oz bottled or canned artichoke hearts in brine, finely chopped
  6. Make ready 1 cup shedded mozzarelle cheese
  7. Make ready 1/4 cup finely grated parmesan cheese
  8. Make ready 2 tablespoon minced garlic
  9. Prepare 2 Roma tomatos diced
  10. Get 1 small onion diced
  11. Take 2 Tablespoones olive oil
Instructions to make Spinach Artichoke stuffed Peppers:
  1. If using frozen spinach, squeeze any and all excess liquid out. Dicard the liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes (drained), 1/2 cup mozzarella, and parmesan. Mixure maybe thick (use hands if necessary). Set aside.
  2. Preheat oven to 350 Degrees F.
  3. Cut the tops of the peppers. Remove the stems and finely chop the tops. Scoop out the seeds and as much of the membrane as you can. Place the peppers in a baking dish just large enough to hold them upright.
  4. Cook sausage over medium heat. Breaking it up into small lumps, until the meat is cooked through and beginning to brown. 8 to 10 minutes Remove to a paper towel-lined plate to remove the fat.
  5. Wipe out the skillet, return to stove and add the olive oil. Add the onoins and peppers cook on medium heat till the peppers and onions start to soften. 3 to 4 minutes. Add garlic and cook for another minute. Remove from heat.
  6. Combine spinach mix, sausage, roma tomatos, peppers, garlic, onion.
  7. Scoop mixture into peppers filling to top. Top with mozzarella cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lighty bowned, another 15 to 20 minutes.
  8. You may have mixture left over. It's good for 4 days refrigerated. Or 3 months in the frezzer.
  9. Enjoy!!

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