Recipe| Spinach Artichoke Stuffed Peppers



4 bell peppers, halved and seeded

Extra Virgin olive oil

Kosher Salt

Ground Black Pepper

2 cups of Shredded Rotisserie Chicken

1 (14 oz.) can of Artichoke hearts (drained and chopped)

1 (10 oz.) pack of frozen Spinach (thawed, drained and chopped)

6 oz. Cream Cheese (softened)

1 1/2 cup of Shredded Mozzarella

1/2 cup of grated Parmesan

1/4 cup of Sour Cream

1/4 cup of Mayonnaise

2 Cloves of Garlic

   Optional: Chopped fresh Parsley for garnish


1. Preheat oven to 400°

2. On a large baking sheet, place bell peppers cut side up and drizzle with olive oil then season to your liking with salt and pepper.

3. In a bowl, add chicken, artichoke hearts, spinach, cream cheese, 1/2 cup of Mozzarella, Parmesan, Sour cream, Mayo, Garlic. Season with more salt and pepper and mix until well combined.

4. Divide chicken better pepper halves, top with mozzarella and bake (25 minutes or more) until cheese is melted and pepper are tender.

5. OPTIONAL: Garnish with parsley and serve