Cheesy Spinach and Artichoke Stuffed Peppers
Stuffed peppers filled with cheesy spinach, artichokes, and seasoned beef
Ingredients
2 medium bell peppers, halved and seeded
½ lb ground beef
½ Tbsp butter or beef tallow (for cooking)
1 cup fresh spinach, chopped
½ cup artichoke hearts, chopped (preferably marinated, drained)
2 oz cream cheese, softened
¼ cup shredded mozzarella cheese
1 small onion, finely chopped
1 clove garlic, minced
¼ tsp coarse sea salt
¼ tsp cracked black pepper
½ tsp dried Italian herbs (optional)
½ Tbsp extra virgin olive oil (for finishing)
Fresh parsley or basil, chopped (for garnish)
Macronutrients
Protein: 65g
Fat: 70g
Carbs: 25g
Preparation
Preheat oven to 375°F (190°C). In a large skillet, melt butter or tallow (½ Tbsp) over medium heat. Add onion (1 small) and garlic (1 cloves) and sauté until fragrant and translucent, about 3–4 minutes.
Add ground beef (½ lb), salt (¼ tsp), pepper (¼ tsp), and dried Italian herbs (½ tsp, optional). Cook until beef is browned and cooked through, breaking it up as you go.
Stir in chopped spinach (1 cup) and artichoke hearts (½ cup), cooking until spinach wilts, about 2–3 minutes.
Remove from heat and stir in cream cheese (2 oz) and half of the shredded mozzarella (⅛ cup) until well combined.
Spoon the beef and cheese mixture into halved bell peppers (4 halves), filling each generously.
Place stuffed peppers in a baking dish and sprinkle remaining mozzarella cheese (⅛ cup) on top.
Bake uncovered for 20–25 minutes until peppers are tender and cheese is melted and bubbly.
Remove from oven and drizzle extra virgin olive oil (½ Tbsp total, divided) over the stuffed peppers.
Garnish with chopped fresh parsley or basil.
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