Spinach and Artichoke-Stuffed Peppers
Basil Garlic Bread
Ingredients
- 6 yellow or red bell peppers, halved
- 1 (12-oz) jar marinated quartered artichoke hearts, well drained and chopped
- 1 onion, diced
- 2 Tbsp olive oil
- 1 (10-oz) pkg baby spinach, chopped
- 2 (8.8-oz) pouches microwavable brown rice
- 2 cups whole milk ricotta cheese
- ½ tsp salt
- ½ tsp pepper
- ¾ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Remove seeds and membranes from bell peppers. Place peppers, cut sides up, on a rimmed baking sheet. Cover with foil. Bake 15 minutes or until crisp-tender.
- Meanwhile, cook artichokes and onion in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Add spinach; cook 2 minutes or until wilted.
- Microwave rice according to package directions. Combine rice, ricotta, salt, and pepper in a bowl. Stir in artichoke mixture.
- Increase oven temperature to broil. Stuff artichoke mixture into bell pepper halves; sprinkle with Parmesan. Broil 2 to 3 minutes or until cheese is browned.
Side Dish Ingredients
- ½ (14-oz) French baguette
- 3 Tbsp butter, melted
- 1 Tbsp minced garlic
- 1 Tbsp basil paste
Side Dish Instructions
- Preheat oven to 350°F. Cut bread in half lengthwise. Combine butter, garlic, and basil paste; spread on cut sides of bread. Place on a baking sheet, buttered sides up.
- Bake 15 minutes or until crusty and browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
474
|
150
|
624
|
| Fat (g) | 27 | 7 | 34 |
| Sat. Fat (g) | 11 | 4 | 15 |
| Protein (g) | 18 | 4 | 22 |
| Carb (g) | 41 | 18 | 59 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 778 | 308 | 1086 |
Quick & Healthy Meal Plan
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