Stuffed Peppers

INGREDIENTS

4 bell peppers, halved and seeds removed

Extra-virgin olive oil

1 can of artichoke hearts, drained and chopped

1  frozen spinach, thawed, well-drained, and chopped

170g cream cheese

300g mozzarella chopped

60g grated Parmesan

30g sour cream

30g mayonnaise

2 cloves garlic, minced

Chopped fresh parsley, for garnish

DIRECTIONS

1. Preheat oven to 200°C. On a large baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.

2. In a large bowl, artichoke hearts, spinach, cream cheese, half the mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.

3. Divide mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melted and peppers are tender, about 25 minutes.

4. Garnish with parsley and serve.