INGREDIENTS
4 assorted bell peppers, halved and seeded
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
1 (14-oz.) can artichoke hearts, drained and chopped
1 (10-oz.) package frozen spinach, thawed, well-drained, and chopped
6 oz. cream cheese, softened
1 1/2 c. shredded mozzarella, divided
1/2 c. grated Parmesan
1/4 c. sour cream
1/4 c. mayonnaise
2 cloves garlic, minced
Chopped fresh parsley, for garnish
DIRECTIONS
- Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
- In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
- Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
- Garnish with parsley and serve.
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CL::JG
