Cheesy Spinach and Artichoke Quinoa Stuffed Peppers

 Cheesy Spinach and Artichoke Quinoa Stuffed Bell Peppers are amazing with the creamy cheesy flavors of the popular dip!

We’re continuing on to day 2 of #BrunchWeek. This year is being hosted by Terri of  Love and Confections and Susan of The Girl In The Little Red Kitchen with 32 bloggers taking part. That’s a lot of great brunch recipes making their way to you. Brunch Week will be going through May 10th. There are so many fantastic sponsors this year that donated pretty fantastic prizes for the giveaway. Make sure to hurry on over to the giveaway and enter for you chance.

Today’s recipe is for Cheesy Spinach and Artichoke Quinoa Stuffed Peppers. I know quite a few moms that LOVE spinach and artichoke dip, including myself. If I could find a way to have it for dinner I would! I think that these stuffed peppers are the closest I could get to that. The filling is so deliciously creamy and tastes like it’s a major cheat food but aside from the little bit of cheese it’s all fantastic for you! How awesome is that?

Now what I’m about to tell you about these Cheesy Spinach and Artichoke Quinoa Stuffed Peppers will blow your mind! You can get these peppers ready to pop in the oven the day before and then just cook them right before dinner. That makes them ideal for entertaining or getting mom’s dinner started the day before. I really can’t wait for you to try them, they’re so good, I’ll be making these quite a bit!

Cheesy Spinach and Artichoke Quinoa Stuffed Peppers

Cheesy Spinach and Artichoke Quinoa Stuffed Bell Peppers are amazing with the creamy cheesy flavors of the popular dip!

Print Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Course: Side Dish

Servings: 6

Calories: 397kcal

Author: Aubrey Cota

Ingredients

• 2 cups chicken stock or vegetable broth plus 1 more cup for steaming the peppers
• 1 cup quinoa
• 1 tbsp olive oil
• 1 small onion diced
• 8 oz. mushrooms chopped
• 3 garlic cloves diced
• 1 tsp salt
• 1 tsp pepper
• 10 oz. frozen chopped spinach defrosted and squeezed dry
• 8.5 oz. can artichoke hearts chopped
• 2 oz. cream cheese
• 1 cup Parmesan cheese
• 1/2 cup feta cheese
• 6 bell peppers

Instructions

• bring chicken broth to boil in a medium sauce pan
• add in the quinoa, cover, and bring back up to a boil
• reduce the heat to a simmer and allow to cook for another 12 minutes
• remove from heat fluff and then cover again and allow to sit for 15 minutes
• preheat oven to 350 degrees
• heat olive oil in a skillet over medium heat
• add onion and garlic stirring occasionally for 3-5 minutes until onion has softened
• add in the mushrooms and allow to cook until mushrooms are soft
• add in the spinach and artichokes and warm up
• turn off the heat but keep the skillet on the stove top add in the cream cheese 3/4 cup of the Parmesan cheese and the feta cheese
• once all the cheese is melted and evenly distributed stir in the quinoa
• cut off the tops of the peppers and remove the seeds
• place into a baking dish with high sides
• fill the peppers with a heaping amount of the quinoa mixture
• top with the remaining Parmesan cheese
• place the peppers carefully into a baking dish with high sides
• carefully pour 1 cup of stock into the bottom of the dish and cover
• place in the oven and cook for 30 minutes
• remove the cover and allow to cook another 15 minutes or until the Parmesan cheese is melted and slightly browned

Nutrition

Calories: 397kcal | Carbohydrates: 37g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1135mg | Potassium: 847mg | Fiber: 7g | Sugar: 9g | Vitamin A: 9980IU | Vitamin C: 165.7mg | Calcium: 368mg | Iron: 3.7mg

Tried this recipe?Snap a pic and upload to your pin and let me know what you thought!

Brunch Beverages:

• Rhubarb-Fennel Pollen Fizz from Culinary Adventures with Camilla
• Bloody Mary with Everything Bagel Rim from Foxes Love Lemons
• White Wine Peach Cocktail with Honey Fig Syrup from Food Faith Fitness

Brunch Eggs:

• Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen
• Skillet Frittata from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Oven-Fried Chicken and Biscuit Waffles from The Spiffy Cookie
• Quinoa Stuffed Peppers from Real Housemoms

Brunch Sides:

• Cheese Fondue Two Ways from Take A Bite Out of Boca
• Glazed Carrots with Rosemary from {i love} my disorganized life
• Chantilly Strawberry Roses from The Vintage Cook

Brunch Breads and Desserts:

• Carrot Cake Baked Oatmeal from Love and Confections
• Carrot Cake Baked Doughnuts from Chocolate Moosey
• Gluten Free Chocolate Hazelnut Crumb Cake from Cupcakes & Kale Chips
• Brunch Bread Pudding from Jane’s Adventures in Dining
• Strawberry Skillet Sweet Rolls from Chelsea’s Messy Apron