Chicken Spinach & Artichoke Stuffed Peppers (Keto)
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Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Spinach & Artichoke Stuffed Peppers (Keto) calories by ingredient
Introduction
https://www.delish.com/cooking/recipe-ideas/recipes/a55792/spinach-artichoke-stu
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s/recipes/a55792/spinach-artichoke-stu
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Number of Servings: 6
Ingredients
-
1 package (10 oz) Spinach, fresh, sauted
4 Green Bell Pepper, sliced down the middle
2 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 taste
chopped fresh Parsley for garnish
Extra Virgin Olive Oil to sprinkle over bell peppers before baking
Tips
1. To make this a vegetarian dish, omit the chicken
2. I prefer fresh, sauted spinach over canned or frozen
3. I usually boil my bell peppers before baking to soften them up and help them to cook faster
Directions
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.
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