With spinach, artichokes, and savory melted Parmesan, Italian flavors abound in these stuffed peppers. Cream cheese is a rich, smooth base for the filling, and fresh thyme offers a pungent, minty bite. Drain the spinach and artichokes well before adding them so their moisture doesn’t make the filling watery.
Sweet peppers come in a wide variety of sizes and colors, including light and dark green, yellow, red, and even purple. Pick an assortment of colors to make these peppers stand out.
Makes
16 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
COMBINE:
FILL:
Test Kitchen Approved
Test Kitchen Tip
To easily assemble and transport the peppers to the grill, put them together and carry them on a baking sheet.
Instructions
Preheat grill to medium. Brush grill grate with oil.
Combine spinach, artichokes, cream cheese, ½ cup Parmesan, garlic, thyme, zest, and lemon juice in a large bowl; season with salt and pepper.
Fill each pepper half with 1 Tbsp. spinach mixture; top with shredded Parmesan.
Grill peppers, covered, until bottoms begin to blister, 5–6minutes. Transfer peppers to a baking sheet to cool slightly.
Drain the spinach and artichokes in a strainer, then place it in a bowl and press to remove excess liquid.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 92
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 265mg 11%
% Daily Value*
Carbs 6g 2%
Fiber 1g 4%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
