Spinach Artichoke Stuffed Peppers Wrapped in Prosciutto

Spinach artichoke stuffed peppers wrapped in prosciutto. Don't forget to pin this to your appetizer recipes board. Spinach dip, bell peppers, prosciutto plus a little kick from the jalapenos. It's perfect party food recipe! This recipe serves a lot of people.

Course Appetizer

Cuisine American

Keyword spinach and artichoke, Spinach Artichoke Stuffed Peppers Wrapped in Prosciutto, stuffed peppers

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 357kcal

Author The Bewitchin Kitchen

Ingredients

10 Bell peppers of choice
10 slices prosciutto

Spinach Artichoke Filling:

1 cup light cream cheese 250g
2 cups greek yogurt I used 0%
1/2 cup unsalted butter
2 cups parmesan cheese reserve 1/2 cup for topping.
1 red pepper diced
300 g spinach thawed and excess liquid squeezed with paper towel
1/4 cup jarred jalapenos
1 can artichoke hearts (398 ml) drained
1 tbsp minced garlic

US Customary - Metric

Instructions

Preheat oven to 350.

Spinach Artichoke Filling:

In a medium pot, over medium heat add the cream cheese, greek yogurt, butter, and 11/2 cups of the parmesan cheese. Stir until melted.
Add the rest of the ingredients and let simmer for roughly five minutes, enough to let the garlic and jalapenos do their thing.

Arranging Spinach Artichoke Stuffed Peppers:

Slice the bell peppers into quarters (or slice in half if you're using baby bell peppers or the long, red ones) and scoop spinach and artichoke mixture into peppers. Sprinkle remaining 1/2 cup of parmesan.
Wrap the peppers with prosciutto and bake for 10-12 minutes. Turn on the broiler and broil for 1-2 minutes, until the tops get a little crispy.

Nutrition