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Elham Abdelnour Posted on Ingredients:
4 Bell Peppers (halved)
Olive Oil for drizzling
Salt (pink salt or sea-salt)
Black Pepper
2 cups Grilled Chicken Cubes
400 g Artichokes hearts, drained and chopped
280 g Chopped Spinach (frozen or raw)
170 g Cream Cheese
1.50 cups Shredded Mozzarella
½ cup Grated Parmesan
¼ cup Sour Cream
¼ cup Mayonnaise
2 cloves Minced Garlic
Chopped Fresh Parsley for garnish
Directions:
1
Preheat oven to 200°C. 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
5
Garnish with parsley and serve.
Ingredients
4 Bell Peppers (halved)
Olive Oil for drizzling
Salt (pink salt or sea-salt)
Black Pepper
2 cups Grilled Chicken Cubes
400 g Artichokes hearts, drained and chopped
280 g Chopped Spinach (frozen or raw)
170 g Cream Cheese
1.50 cups Shredded Mozzarella
½ cup Grated Parmesan
¼ cup Sour Cream
¼ cup Mayonnaise
2 cloves Minced Garlic
Chopped Fresh Parsley for garnish
Directions
1
Preheat oven to 200°C. 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
5
Garnish with parsley and serve.