Spinach Artichoke Stuffed Peppers
everything you love about spin dip, now healthir and packed with more veggies and protein
Ingredients
- 2 bell peppers
- 4 cloves minced garlic
- ¼ white onion
- 16 ounces ground mild italian sausage Publix
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon italian seasonings
- ½ teaspoon paprika
- 1 cup baby spinach
- 1 artichoke heart canned
- 2 ounces ⅓ less fat cream cheese
- ¼ cup reduced fat, part skim shredded mozzarella cheese
Instructions
- Preheat oven to 425 degrees F
- Slice peppers in half then remove the seeds and core. Place on a greased baking sheet, cup side up, and bake for 20-25 minutes, until desired wellness
- Meanwhile, heat a medium sized pan over medium/high heat
- Dice the onion, spinach and artichoke heart
- Once the pan is heated up, add the garlic and onion and saute for 2-3 minutes, until fragrant
- Add the ground sausage and begin to break up. Add the seasonings and continue to break up while cooking
- Once the sausage is about 90% cooked, add the spinach and artichoke, finish cooking the sausage
- Once cooked, at the cream cheese and mix until fully combined and melted
- When the peppers are done to your likeness, stuff the sausage mixture into the pepper, evenly
- Evenly top with the shredded cheese and bake or broil for 3 minutes, until the cheese is melted
💚: 9
💙: 9
💜: 9
✔️: 250 calories
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