Prepare to transform your dinner routine with a mouthwatering dish that combines the creamy indulgence of spinach artichoke dip with the wholesome nutrition of quinoa-stuffed peppers! These aren't just any stuffed peppers - they're a flavor explosion that will have your family begging for seconds. Imagine vibrant bell peppers packed with a creamy, cheesy filling that's both incredibly satisfying and surprisingly nutritious. Whether you're a busy home cook looking for an impressive meal or a health-conscious foodie seeking a delicious twist on classic comfort food, these Cheesy Spinach Artichoke Quinoa Stuffed Peppers are about to become your new obsession!
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, chopped
- 1 cup cream cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with cooking spray or olive oil.
- Rinse the quinoa thoroughly and cook according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
- Drain the thawed frozen spinach completely, squeezing out excess moisture using a clean kitchen towel or paper towels.
- Drain and chop the artichoke hearts into small, bite-sized pieces.
- In a large mixing bowl, combine the cooked quinoa, chopped spinach, and artichoke hearts. Add cream cheese, mixing until well incorporated.
- Stir in 3/4 cup of mozzarella and 1/4 cup of Parmesan cheese. Season the mixture with salt and pepper to taste.
- Carefully slice the bell peppers in half lengthwise, removing seeds and membranes. Arrange them cut-side up in the prepared baking dish.
- Generously fill each pepper half with the quinoa and cheese mixture, pressing gently to pack the filling.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 5-7 minutes, or until the cheese is melted and slightly golden brown.
- Remove from the oven and let the peppers rest for 5 minutes before serving. Garnish with fresh herbs like parsley or basil if desired.
Tips
- Choose bell peppers that are similar in size to ensure even cooking. Look for peppers that can stand upright without wobbling.
- Make sure to thoroughly drain the spinach and artichoke hearts to prevent excess moisture from making your filling soggy.
- For extra flavor, consider roasting the bell pepper halves for 10 minutes before stuffing to enhance their natural sweetness.
- Prep tip: You can make the filling ahead of time and refrigerate for up to 24 hours before stuffing and baking.
- Want a crispy top? Broil the peppers for 2-3 minutes at the end of cooking to get a golden, slightly crispy cheese crust.
- For a protein boost, you can add cooked chicken or ground turkey to the quinoa mixture.
- If you're watching calories, use low-fat cream cheese and reduce the amount of cheese on top.
- Serve immediately after resting to enjoy the peppers at their most flavorful and creamy best!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 70mg
