Chicken Spinach & Artichoke Stuffed Peppers (Keto)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 package (10 oz) Spinach, fresh, sauted4 Green Bell Pepper, sliced down the middle2 cup shredded Rotisserie Chicken 14 oz can Artichoke Hearts 6 oz Cream Cheese 1.5 cup, shredded Mozzarella Cheese, whole milk .5 cup Parmesan Cheese, grated .25 cup Sour Cream .25 cup Mayonnaise, regular (mayo) 2 clove Garlic salt and pepper to tastechopped fresh Parsley for garnish Extra Virgin Olive Oil to sprinkle over bell peppers before baking
1. 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.
2. 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.
3. Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
4. Garnish with parsley and serve.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BREE78.
2. 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.
3. Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
4. Garnish with parsley and serve.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BREE78.
Nutritional Info Amount Per Serving
- Calories: 403.4
- Total Fat: 33.6 g
- Cholesterol: 75.6 mg
- Sodium: 678.5 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.4 g
- Protein: 17.5 g