Keto Peppers Stuffed with Artichoke & Spinach
Keto Peppers Stuffed with Artichoke & Spinach
Ingredients
- 1 package frozen spinach thawed, well-drained, and chopped
- 1 can artichoke hearts, drained and chopped
- 1½ cups shredded mozzarella, divided
- ½ cup grated Parmesan
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic minced
- 2 cup shredded rotisserie chicken
- 4 assorted bell peppers, halved and seeded
- 6 oz. cream cheese softened
- Chopped fresh parsley
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- kosher salt
Instructions
- Lightly grease a baking pan and preheat oven to 400oF.
- With cut side up, place bell peppers on prepared pan. Season with pepper and salt. Drizzle olive oil on top of peppers.
- Mix well garlic, mayo, sour cream, parmesan, ½ cup mozzarella, cream cheese, spinach, artichoke hearts, and chicken in a large bowl. Season with pepper and salt. Mix well. Evenly divide mixture into bell pepper cavities.
- Evenly top each pepper with remaining mozzarella and pop in the oven.
- Bake for 25 minutes or until peppers are tender and cheese has melted.
- To serve, garnish with chopped parsley.
Nutrition
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