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  • Chicken and Spinach artichoke dip stuffed bell peppers

    1 vote
    Chicken and Spinach artichoke dip stuffed bell peppers
    Prep: 30 min Cook: 20 min Servings: 2
    by Crystalball
    11 recipes
    >
    Perfect for a low carb diet. This dish is still rich and creamy with low fat cheeses and tons of veggies!

    Ingredients

    • 1/4 cup cooked diced chicken
    • 1/4 cup low fat riccotta chese
    • 1/4 cup non fat cream cheese (room temp)
    • 1/4 italian shredded cheese
    • 1/4 cup frozen spinach drained
    • 1/4 cup spinach artichoke dip
    • splash of milk
    • 2 bell peppers
    • sprinkle of italian shredded cheese
    • salt pepper garlic parsley oregano

    Directions

    1. Preheat the oven to 375
    2. in a medium sauce pan begin boiling water enough for two bell peppers
    3. Cut the tops off the bell peppers and get out all the seeds and ribs.
    4. get an ice bath ready big enough for the two peppers
    5. once the water is boiling place both peppers in and submerege them
    6. boil for 3 min and immediatley submerege in the ice bath
    7. let sit until cold enough to handle then wipe off excess water
    8. in a medium size bowl mix together the chicken, cream cheese, dip, riccotta, the 1/4 of shredded cheese,splash of milk ,spinach & season to taste
    9. begin spooning it into the bell peppers make sure you pack it in as you go.
    10. Top them off with a sprinkle of cheese
    11. place them in a muffin pan to avoid tipping over
    12. bake for 15-20 min or until the cheese is getting a bit browned on top.

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