Keto Peppers Stuffed with Artichoke & Spinach

Keto Peppers Stuffed with Artichoke & Spinach

Total Time 40 minutes
Servings 4
Calories 521 kcal


  • 1 package frozen spinach thawed, well-drained, and chopped
  • 1 can artichoke hearts, drained and chopped
  • 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


  • 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.

Ready To Start Your Keto Diet?

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Check out this free presentation on The 3-Week Ketogenic Diet now to learn more about how to follow the diet—and lose weight and improve your life in 21 days.

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