Cheesy Spinach and Artichoke Quinoa Stuffed Peppers

5 from 1 vote

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

Course Side Dish

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings

Calories 397kcal

Author Aubrey Cota

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

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