SPINACH ARTICHOKE CHICKEN STUFFED PEPPERS
These stuffed peppers have amazing flavor! They make such a delicious, hearty, low-carb and gluten free appetizer or meal.
Provided by Holly Sander
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Adjust your oven rack to the middle position and preheat oven to 350F. While the oven is pre-heating, prepare the bell peppers by washing, drying, cutting in half, and removing stems, membrane, and seeds.
- In a medium-large saute pan add olive oil and onions, and saute on medium heat for 4-5 minutes until tender. Add garlic, cook 1 more minute.
- Add chicken broth, then turn the heat up to medium high and bring to a simmer. Stir in the cream cheese, Parmesan cheese, and 1 cup Monterey Jack, whisking until smooth.
- Stir in the salt and pepper, 3 tablespoons parsley, Italian seasoning, lemon juice and jalapenos.
- Fold in the artichokes but don't over-mix them or they will fall apart.
- Add the fresh spinach and shredded chicken and fold together until just combined.
- Spray a baking sheet with cooking spray then arrange all the peppers cut side facing up on the pan.
- Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing in enough to keep it in the pepper (you may need to wait for the chicken to cool a bit before filling the peppers).
- Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining Monterey Jack cheese and pepper flakes, and cook in the oven for 2-3 minutes until the cheese is melted.
- Garnish with chopped parsley and enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 stuffed pepper, Sodium 324 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SPINACH ARTICHOKE STUFFED PEPPERS
These Spinach Artichoke Stuffed Peppers from Delish.com turn your favorite dip into a meal.
Categories Spinach Artichoke Stuffed Peppers stuffed bell peppers spinach artichoke dip easy dinner recipes quick dinner recipes rotisserie chicken
Time 40m
Yield 4-6
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
- In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
- Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
- Garnish with parsley and serve.
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise
Provided by Alix Traeger
Categories Appetizers
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
- Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
- Squeeze the juice of one small lemon on top.
- In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
- In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
- Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
- Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
- Bake for 15-20 minutes or until golden brown.
- Serve with dipping sauce of choice.
- Enjoy!
Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams
ARTICHOKE & PARMESAN CHEESE STUFFED PEPPERS RECIPE
Artichoke & Parmesan Cheese Stuffed Peppers Recipe is the perfect St. Patricks Day dinner!
Provided by Created by CookingwithRuthie.com
Categories Beef
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Combine cooked ground beef, celery, 2 tablespoons shaved parmesan cheese, 1 tablespoon parsley, and spices; mix to combine.
- Fill green peppers with mixture, place in cast iron skillet or 9x13 baking pan, add 1/2 cup water to bottom of pan, and cover with foil.
- Bake 30 minutes, remove foil and bake 5-10 minutes more until peppers are soften and tops are browned.
- Serve with additional shaved parmesan and chopped parsley.
- Enjoy your Artichoke & Parmesan Cheese Stuffed Peppers Recipe!
Nutrition Facts : Calories 345 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
STUFFED ARTICHOKES
I think it's the little touches - making your own bread crumbs, for example - that give this recipe a homey (and also very elegant) touch. I like to use a tablespoon measure to scoop the hay out of the artichokes because it's easier to grip and it really helps to extract all of the innards from the artichoke.
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a bowl of cold water large enough to hold the 6 artichoke hearts. Add the juice of 2 lemons to the water. Use a paring knife to trim the dark green skin from the stem and the base of each artichoke. Also slice about 2 to 3 inches off the top. In a circular motion, using a paring knife or peeler or your hands, peel the outer, dark green bitter layer of the heart until the fleshly, light green part is exposed. Trim and leave about 2 to 3 inches of the stem. Use a tablespoon to scoop out the "hay" or "choke" from the center of each artichoke. Squeeze some of the remaining lemon juice over the artichoke, if desired, rubbing the lemon directly on them to prevent them from discoloring, then submerge them in the lemon water.
- Preheat the oven to 350 degrees F.
- In a large bowl, combine 1/4 to 1/2 cup olive oil, the bread crumbs, parsley and fennel with the fontina and Parmesan. Stir to blend. Season with salt, to taste. Remove the artichokes from the water, pat dry and transfer them to a bowl. Reseason with salt and drizzle them with about 1 tablespoon of olive oil. Stuff each artichoke with the bread crumb mixture and arrange them in a flameproof baking dish. Don't be afraid to pack the stuffing into each artichoke. Arrange them close together in the dish so they steam a little and create moisture as they cook. Top the artichokes with any remaining stuffing. Add a little water to the bottom of the baking dish to prevent the artichokes from drying out or scorching on the bottom as they cook. Cover the dish with a tight layer of aluminum foil and put the baking dish in the center of the oven.
- After 45 minutes, remove the dish from the oven. Test the most tender part of the artichoke, where the stem and the heart meet, with the tip of a knife. The knife should pierce and remove without resistance. Remove the foil and put the dish under a broiler for 5 minutes. Remove the baking dish from the oven and allow to cool for a few minutes before serving. Cut each artichoke in half to reveal the stuffing, arrange on serving plates and serve.
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