Spinach And Artichoke Risotto Recipes

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SPINACH ARTICHOKE RISOTTO



Spinach Artichoke Risotto image

Spinach Artichoke Risotto is the ultimate creamy, comfort food with all the flavors of the classic dip. Put this easy vegetarian entrée or side dish on the table in only 30 minutes!

Provided by Karrie | Tasty Ever After

Categories     Appetizer/Entree     Side Dish

Time 30m

Number Of Ingredients 12

4 tablespoons unsalted butter
1 small onion (, chopped)
3 cups frozen chopped spinach (, thawed and squeezed dry)
1 cup artichoke hearts (not marinated) (, chopped)
1 garlic clove (, finely minced)
1/4 teaspoon crushed red pepper (, optional)
salt and pepper to taste
7-8 cups vegetable broth or chicken broth
3 tablespoons unsalted butter (, divided)
2 cups Arborio rice
3/4 cup dry white wine
3 cups Havarti cheese ( , shredded)

Steps:

  • Melt 4 tablespoons of butter in a heavy-bottomed large pan over medium heat. Add the onion and sauté for 2-3 minutes. Add the spinach, artichoke hearts, garlic, and crushed red pepper (optional) to the onions and sauté for another 2-3 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.
  • Heat the broth in a medium saucepan over medium-low heat and keep hot (broth must be hot before adding to rice). In the same large pan that the spinach artichoke mixture was cooked in, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and cook, stirring continuously, for about 1 minute, making sure all rice is coated with the butter.
  • Add the wine and stir constantly until the wine has fully absorbed into the rice, about 1-2 minutes. Add the hot broth, 1 cup at a time, to the rice and stir constantly until the broth is almost fully absorbed into the rice. Continue to add the broth until the rice is tender and mixture is creamy, about 20-25 minutes. Add more broth for a creamier texture. Rice should be slightly al dente (firm to the bite), not mushy, and a very creamy texture.
  • Reduce heat to low and stir in the Havarti cheese, the remaining 1 tablespoon of butter, and the spinach artichoke mixture. Stir well and heat through for a couple of minutes. Serve immediately.

Nutrition Facts : Calories 382 kcal, Carbohydrate 46 g, Protein 9 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 974 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

SPINACH ARTICHOKE RISOTTO



Spinach Artichoke Risotto image

This Spinach Artichoke Risotto recipe is filled with artichoke hearts, spinach, cream cheese, and Parmesan cheese. A great side dish or meal, vegetarian or add some chicken, shrimp, or tofu. #risottorecipes #spinachartichoke

Provided by Kim

Categories     Main Course     Side Dish

Time 45m

Number Of Ingredients 12

6 cups vegetable stock
3 Tablespoons unsalted butter
2 Tablespoons red onion (finely diced)
1 1/2 cups arborio rice
1 cup white wine
4 ounces cream cheese
1/2 cup frozen chopped spinach (thawed and drained)
3/4 cup artichoke hearts (chopped)
1 cup freshly grated Parmesan cheese
salt
black pepper
red pepper flakes (optional)

Steps:

  • Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
  • In a large pot, melt the butter over medium heat. When melted, add the red onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.`
  • Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
  • Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
  • Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
  • When your rice is cooked through, remove the pot from the heat. Add the cream cheese, thawed and drained spinach, artichoke hearts, and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine.
  • Taste the risotto and season with additional Parmesan, artichokes, salt, and pepper as desired. I like to use a dash of red pepper flakes (around 1/4 teaspoon) for a slight kick. Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.

Nutrition Facts : Calories 664 kcal, Carbohydrate 71 g, Protein 17 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 76 mg, Sodium 2119 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH AND ARTICHOKE RISOTTO WITH PARMESAN AND CRISPY BREADCRUMBS



Spinach and Artichoke Risotto with Parmesan and crispy breadcrumbs image

Spinach and artichoke is the basis of many a delicious dip, and now is the delicious basis for this creamy risotto. The fresh spinach and the briny artichokes (toasted!) combine with a hint of bright lemon to make this risotto sparkle and sing. What other appetizers will make great inspiration for us? Keep ordering and see.

Provided by Chef Nigel Palmer

Time 45m

Yield 2 servings

Number Of Ingredients 9

8 oz. Artichoke Hearts
1 cups Arborio Rice
5 oz. Baby Spinach
1 Lemon
Info 2 oz. Light Cream Cheese
Info 1 oz. Shredded Parmesan Cheese
Info ¼ cup Panko Breadcrumbs
2 tsp. Mirepoix Broth Concentrate
½ tsp. Garlic Salt

Steps:

  • Before You Cook If using any fresh produce, thoroughly rinse and pat dry Bring a medium pot of water to a boil Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions Meat lovers! If adding protein, pat dry, season with a pinch of salt and pepper, and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using chicken breasts, cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using salmon fillets, cook, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. If using filets mignon, cook until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes. Add to meal as desired. 1 Prepare the Ingredients Drain artichokes, rinse, and pat dry. Coarsely chop.Coarsely chop spinach.Zest lemon, halve, and juice. 2 Toast Panko and Cook Artichokes Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add panko to hot pot and stir constantly until toasted, 1-2 minutes.Remove panko to a plate. Wipe pot clean and return to medium heat.Add 2 tsp. olive oil and artichokes to hot pot. Stir occasionally until softened, 2-3 minutes.Transfer artichokes to another plate. Wipe pot clean and reserve. 3 Start the Risotto Return pot used to cook artichokes to medium-high heat and add 1 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other medium pot, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. 4 Finish the Risotto Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be water left.Add cream cheese, garlic salt, spinach, and artichokes to pot. Stir until spinach is wilted, 1-2 minutes.Stir in 1 tsp. lemon zest and 1 Tbsp. lemon juice. Remove from burner. 5 Finish the Dish Plate dish as pictured on front of card, topping risotto with panko and Parmesan. Bon appétit!

Nutrition Facts :

ARTICHOKE RISOTTO



Artichoke Risotto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
One 9-ounce package frozen artichoke hearts, cut into bite-size wedges
1 tablespoon unsalted butter
1 large or 2 small shallots, minced
1 cup Arborio rice
1 teaspoon salt
1 cup dry white wine, room temperature
3 1/2 cups low-sodium chicken broth, warmed
1/2 cup frozen peas, thawed
1/2 cup crumbled feta cheese (3 ounces)
1/4 cup finely chopped chives
1/4 cup chopped fresh mint
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (from 1/2 small lemon)

Steps:

  • Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
  • To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

AMAZING SPINACH ARTICHOKE CASSEROLE



Amazing Spinach Artichoke Casserole image

This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.

Provided by mharbold

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h30m

Yield 16

Number Of Ingredients 14

6 cloves garlic, unpeeled
4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8 ounce) package sliced fresh mushrooms
3 green onions, finely chopped
1 (8 ounce) package cream cheese
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French fried onion rings

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
  • Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
  • Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
  • Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
  • Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g

SPINACH AND ARTICHOKE RISOTTO



SPINACH AND ARTICHOKE RISOTTO image

Categories     Pasta     Side     Vegetarian     Backyard BBQ     Dinner     Lunch     Fall     Spring     Potluck

Number Of Ingredients 9

4 tbsp butter
1 yellow onion, diced
1 1/3 cup arborio rice
2 qt chicken stock, hot
1 cup dry white wine
15 oz can quartered artichoke hearts, drained and chopped
5 cups baby spinach
1/3 cup grated parmesan cheese
sea salt and cracked black pepper

Steps:

  • In a large saute pan, heat up 3 tbsp of butter over medium heat. Add the onions and a pinch of salt, then saute until they soften. This process takes about 5 minutes. When the onions are softened, add the arborio rice. Toast the rice in the pan for a few minutes. The rice will become opaque. When the rice is toasted/opaque, add the white wine, then simmer until the wine is almost completely absorbed. After the wine is almost absorbed, begin adding the stock one ladle at a time. You should add just enough stock to cover the rice, then stir frequently until almost all of it is absorbed. Continue this process until about half of the stock is added. Then, add the chopped artichokes. Continue the process of adding the stock by the ladle until all is absorbed. Meanwhile, in a large skillet, heat the fresh spinach over medium heat with a pinch of salt. The leaves will wilt in about 5 minutes. Set pan aside. When the risotto has absorbed all of the stock, remove the pan from heat and stir in the remaining tablespoon of butter and grated parmesan cheese. Fold in the sauteed spinach as well. Serve warm with additional parmesan cheese.

BAKED SPINACH AND ARTICHOKE TOASTS



Baked Spinach and Artichoke Toasts image

We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.

Provided by Chef John

Time 1h15m

Yield 18

Number Of Ingredients 14

1 loaf French bread
¼ cup unsalted butter, melted
1 (8 ounce) package cream cheese, at room temperature
½ cup grated Gruyere cheese
½ cup grated provolone cheese
¼ cup finely grated Parmigiano-Reggiano cheese, plus more for topping
3 cloves garlic, finely minced
⅓ cup thinly sliced green onion, white and light green parts only
½ teaspoon salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 (10 ounce) package frozen chopped spinach - thawed, drained, and chopped
2 cups chopped marinated artichoke hearts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
  • Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
  • Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
  • Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
  • Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g

RISOTTO WITH SPINACH AND ARTICHOKE HEARTS



Risotto With Spinach and Artichoke Hearts image

Make and share this Risotto With Spinach and Artichoke Hearts recipe from Food.com.

Provided by lazyme

Categories     Short Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups low sodium chicken broth
1/2 cup water
1/2 cup onion, chopped
2 garlic cloves, minced
6 ounces arborio rice or 6 ounces other short-grain rice
1 1/2 cups artichoke hearts, drained canned water-packed halved
9 sun-dried tomatoes, halved (not packed in oil)
1/4 teaspoon ground red pepper
2 cups fresh spinach, shredded washed trimmed
2 1/4 ounces parmesan cheese, grated

Steps:

  • Preheat oven to 350°F.
  • In small saucepan bring broth and 1/2 cup water to a boil.
  • Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds.
  • Add onion and garlic; cook, stirring constantly, 3 minutes, until soft.
  • Add rice; saute 1 minute.
  • Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper.
  • Cover tightly; bake 25 minutes, until liquid is almost absorbed.
  • Remove from oven; stir in spinach.
  • Cover; let stand 5 minutes.
  • Sprinkle evenly with cheese and serve immediately.
  • SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories; 4 grams Fat, 3 grams Fiber.
  • PER SERVING: 204 Calories, 4 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 247 mg Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 195 mg Calcium; 4 points.

Nutrition Facts : Calories 196.3, Fat 3.9, SaturatedFat 2, Cholesterol 9.4, Sodium 278.4, Carbohydrate 32.3, Fiber 5.3, Sugar 2.3, Protein 9.3

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From thekitchn.com


ARTICHOKE AND SPINACH RISOTTO RECIPE | EAT YOUR BOOKS
Artichoke and spinach risotto from The Ultimate Instant Pot® Cookbook for Two: Perfectly Portioned Recipes for 3-Quart and 6-Quart Models (page …
From eatyourbooks.com


SALMON SPINACH ARTICHOKE RISOTTO - COOKING MANIAC
Heat the grill on medium heat and spray the grates with oil. Combine spices and thyme in a bowl and set aside. Build the skewers starting with a cube of salmon and ending with salmon. This is enough to make 8 kebabs. Spray the fish lightly with oil and season kosher salt and sprinkle spice mixture generously.
From cookingmaniac.com


SPINACH AND ARTICHOKE STUFFED SIRLOIN | SPINACH AND ARTICHOKE …
2021-05-05 Spinach and artichoke stuffed sirloin with red wine and goat cheese risotto. Another easy fancy dinner! This is a great “date night in” meal to cook as a couple. We love risotto night and it’s always fun to mix it up - whether that be the risotto itself, or what we serve with the Italian dish to make a meal. If you love spinach and ...
From theamateurapron.com


SPINACH AND ARTICHOKE RISOTTO RECIPE - COOKEATSHARE
Here's a risotto based on the much beloved "Mediterranean grandmotherly" combination of artichokes and spinach. Flecked with bits of tomato, it makes a very pretty presentation. Garlic bread would be great on the side.
From cookeatshare.com


SPINACH ARTICHOKE RISOTTO | RECIPE | ARTICHOKE RECIPES, RECIPES ...
Sep 6, 2018 - Spinach Artichoke Risotto is major comfort food with all the flavors of the classic dip. An easy vegetarian dish on the table in 30 minutes! Sep 6, 2018 - Spinach Artichoke Risotto is major comfort food with all the flavors of the classic dip. An easy vegetarian dish on the table in 30 minutes! Pinterest . Today. Explore. When autocomplete results are available use …
From pinterest.ca


ARTICHOKE AND SPINACH BARLEY "RISOTTO" RECIPE - PAMELA SALZMAN
2011-03-22 Preheat the oven to 350 degrees. In a medium ovenproof pot or Dutch oven, melt 2 Tablespoons of the butter over medium heat. Add the leeks and sprinkle with sea salt.
From pamelasalzman.com


ARTICHOKE RISOTTO - VEGAN RECIPE - THIS WIFE COOKS™
2020-09-27 Let the rice absorb the liquid. In about 25-30 minutes, rice will be tender but firm to the bite. Reduce heat to low. Add remaining ingredients. Gently stir in lemon juice, vegan Parmesan cheese, and chopped artichoke hearts. Adjust seasoning to taste. Garnish. Sprinkle with walnuts and scallions then serve hot.
From thiswifecooks.com


SPINACH AND ARTICHOKE RISOTTO BALLS - WHAT THE FORK
2021-01-08 To make the Risotto Balls: When the risotto is completely chilled, roll into 20 2-inch balls. Prepare the breading station by setting up 3 bowls. Add the flour to one bowl and season with salt and pepper. Add the eggs to a second bowl and mix with the water, and add the breadcrumbs to a third bowl.
From whattheforkfoodblog.com


ARTICHOKE AND RICE RECIPE - THERESCIPES.INFO
Preheat oven to 325ºF. Lightly spray a 9×13-inch baking dish with cooking spray. In a large bowl, beat together cream cheese, ricotta, milk, garlic powder, and onion powder. Add cooked rice, spinach, artichoke hearts, 1-½ cups shredded mozzarella cheese, and 1 cup shredded parmesan cheese. Mix well.
From therecipes.info


SPINACH ARTICHOKE SHRIMP RISOTTO - THE JOYFUL PLATEFUL
2 Tbsp. extra-virgin olive oil. 1 medium yellow onion, diced. 6 cloves garlic, minced. 1 1/2 cups arborio rice. 1/2 dry white wine. 4 cups low-sodium vegetable broth
From thejoyfulplateful.com


SPINACH AND ARTICHOKE HEART DIP - THERESCIPES.INFO
Jerusalem Artichoke and Artichoke Heart Linguine top www.yummly.com. fine sea salt, linguine, extra-virgin olive oil,...
From therecipes.info


SPINACH ARTICHOKE RISOTTO STUFFED PEPPERS - WHOLE AND HEAVENLY …
2022-02-17 Stir in cream, spinach, and artichoke hearts until spinach is wilted. Season risotto with salt and pepper to taste. Divide risotto equally between sweet peppers and top with cheeses. Bake peppers at 400F 25-30 minutes until cheese is browned and peppers are tender. Remove sweet peppers from oven and top with fresh basil.
From wholeandheavenlyoven.com


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