Ingredients:

4 bell peppers any color
6 ounces cream cheese room temperature
1/3 cup grated Mozzarella
¼ cup grated Parmesan
2 tablespoons mayonnaise
1 clove garlic minced
1 cup chopped baby spinach
4 ounces artichoke hearts diced
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper
1 cup cooked shredded chicken

Directions:

Preheat oven to 350 degrees. Add 2 tablespoons of water to a 9×13 baking dish.

Slice each pepper in half from top to bottom. Remove the membrane and seeds and place the pepper halves in a 9×13 baking dish.

Add the cream cheese, mozzarella, Parmesan, mayonnaise, garlic, artichoke hearts, spinach, red pepper flakes, salt, and pepper to a medium mixing bowl. Stir well to combine.

Add the chicken to the mixture and stir to combine.

Spoon the filling evenly into each pepper and place the peppers in the prepared dish.

Cover the pan tightly with foil and bake for 35 minutes, or until the peppers are done to your liking. Serve immediately.

Servings: 8

Nutritional Information: Calories: 178, Fat: 13g, Carbohydrates: 7g, Fiber: 2g, Protein: 9g