Spinach Artichoke Stuffed Peppers
I LOVE spinach artichoke dip! Whenever I visit the States it is my favorite appetizer to order (and maybe share). I also serve it when we have a football party, and I mean real football (GO PATRIOTS!) not soccer, and everyone loves it! Then it hit me, why not switch it up a bit and stuff peppers with this cheesy gooey deliciousness and see how it goes.
Yup you probably guessed it already, it was an awesome idea!
This recipe fills 4 medium peppers
4 red bell peppers
For the filling:
3 cups fresh spinach, chopped
Can of artichoke hearts (390g), drained and chopped
1 garlic clove, minced
1 onion, chopped
1/3 cup sour cream
100g cream cheese
1 tablespoons milk
1 ½ cup Gouda cheese, shredded (plus extra for sprinkling)
100g fresh mozzarella, chopped
1 tablespoon olive oil
Preheat your oven to 180C/350F.
Cut off the tops of the bell peppers and remove the seeds, set aside.
In a pan heat the olive oil over medium heat, add the onion and garlic and stir until the onions start to become translucent. Add the spinach and artichokes and stir until all the flavors are combined. Turn off the heat and add the sour cream, cream cheese, milk, Gouda cheese and mozzarella. Mix until all the ingredients are combined and season with salt and pepper.
Place the peppers in a baking dish, small enough so that they cannot fall over. Fill the peppers with the spinach artichoke mixture and sprinkle with the extra shredded cheese. Carefully place the dish in the oven and cook for about 50-60 minutes. Broil for a few minutes until the cheese is slightly browned. Enjoy!
Tip: You can serve this with rice, pasta or tortilla chips.