Creamy Spinach and Artichoke Dip | Stuffed Peppers

Ingredients:

Creamy Spinach and Artichoke Dip

4 large bell peppers, halved and seeds removed

1 cup frozen spinach, thawed and drained

1 cup canned artichoke hearts, chopped

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 cup sour cream

2 cloves garlic, minced

Salt and pepper to taste

Optional: shredded mozzarella cheese for topping

Instructions:

Preheat your oven to 375°F (190°C).

In a large bowl, mix together the thawed spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, sour cream, minced garlic, salt, and pepper until well combined.

Place the halved bell peppers on a baking sheet, cut side up.

Stuff each pepper half with the spinach and artichoke mixture, pressing down gently to fill.

Optional: sprinkle shredded mozzarella cheese on top of each stuffed pepper for extra cheesiness.

Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is bubbly and golden on top.

Remove from the oven, let cool slightly, and serve warm.