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Spinach Artichoke Quinoa Stuffed Bell Peppers

Well Plated by Erin
  • 50 minutes
  • Serves 10


1 cup

uncooked quinoa or rice, thoroughly rinsed and drained

2 cups

reduced sodium vegetable stock (or sub water—slightly less flavorful)


large red, yellow or orange bell peppers, halved, seeds and membranes removed

2 tsp

extra virgin olive oil

20 oz

spinach leaves, fresh or frozen (if using frozen, thaw and thoroughly press dry)

3 cloves

minced garlic

1/2 tsp

dried basil

1/2 tsp

kosher salt

1/4 tsp

ground black pepper

1 14 ounce can

artichoke hearts, drained chopped

2 tbsp

finely chopped fresh parsley

1 cup

freshly grated part skim Mozzarella, provolone, or similar melty Italian cheese

1/2 cup

non-fat plain Greek yogurt

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