Scottsdale Health December 2019
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cook<br />
/ recipe and photo by Erica Ptak<br />
Servings Size:<br />
24 mini peppers<br />
12 mini peppers<br />
5 ounces baby<br />
spinach, wilted and<br />
finely chopped<br />
6 ounces artichoke<br />
hearts, drained and<br />
finely chopped<br />
½ cup plain, nonfat<br />
Greek yogurt<br />
2 ounces reduced<br />
fat cream cheese<br />
cup shredded<br />
parmesan cheese<br />
1 ½ teaspoons<br />
minced garlic<br />
¼ teaspoon Italian<br />
seasoning<br />
¼ teaspoon salt<br />
¼ teaspoon ground<br />
black pepper<br />
cup bread crumbs<br />
Spinach<br />
Artichoke<br />
Bell Pepper<br />
Poppers<br />
Erica Ptak is the<br />
creator of Founded<br />
in Flavor, a local<br />
food blog devoted<br />
to healthy, indulgent<br />
recipes. For more<br />
information on her<br />
blog, visit foundedinflavor.com<br />
or visit<br />
her Instagram at @<br />
foundedinflavor.<br />
Preheat oven to<br />
350 degrees. Slice<br />
mini peppers in half<br />
lengthwise. In a mixing<br />
bowl, combine<br />
chopped spinach,<br />
chopped artichokes,<br />
greek yogurt, cream<br />
cheese, parmesan<br />
cheese, garlic, Italian<br />
seasoning, salt and<br />
pepper. Stir to combine.<br />
Fill each mini<br />
pepper with spinach<br />
artichoke filling. Top<br />
each with seasoned<br />
panko crumbs. Bake<br />
for 20-25 minutes or<br />
until crumbs start to<br />
turn golden. Serve on<br />
a platter and dig in!<br />
20 <strong>Scottsdale</strong><strong>Health</strong> 12/19
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