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Spinach, Artichoke & White Bean Stuffed Peppers.

  • 1 (6 oz) jar
    artichoke hearts, marinated
  • 2 (5 oz) pkgs
    baby spinach
  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 4 cloves
    garlic
  • ⅔ (8 oz) block
    mozzarella cheese
  • 2 oz
    Parmesan cheese
  • ½ cup
    plain Greek yogurt
  • 4
    red bell peppers
  • 4
    yellow bell peppers
  • 1 medium
    yellow onion
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    4 red bell peppers
    4 yellow bell peppers
    2 (5 oz) pkgs baby spinach
  • 3
    Cut off the top ½-inch of each pepper; remove seeds, stems, and white membranes. Small dice remaining top portion of the peppers and set aside. Place the whole peppers on a baking sheet pan and rub with oil.
    2 tsp extra virgin olive oil
  • 4
    Peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    4 cloves garlic
  • 5
    Preheat a large skillet over medium-high heat.
  • 6
    Once the skillet is hot, add oil and swirl to coat the bottom. Add diced peppers, onion, garlic, and salt to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
    2 tbsp extra virgin olive oil
    1 tsp salt
  • 7
    Meanwhile, drain and roughly chop artichokes.
    1 (6 oz) jar artichoke hearts, marinated
  • 8
    Finely grate Parmesan.
    2 oz Parmesan cheese
  • 9
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (15 oz) cans cannellini (white kidney) beans
  • 10
    Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
  • 11
    Add artichokes, Parmesan, beans, and yogurt to the skillet. Stir to combine.
    ½ cup plain Greek yogurt
  • 12
    Fill peppers with equal portions of the bean mixture.
  • 13
    Grate mozzarella and sprinkle over the peppers. Place in the oven and bake until peppers are tender and cheese is melted, 15-17 minutes.
    ⅔ (8 oz) block mozzarella cheese
  • 14
    To serve, divide peppers between plates and enjoy!