Get ready to transform your grilling game with these irresistible Cheesy Spinach Dip Stuffed Peppers that will make your taste buds dance and your guests beg for the recipe! Imagine perfectly charred bell peppers overflowing with a creamy, spinach-packed cheese mixture that's both indulgent and surprisingly easy to prepare. This recipe is a game-changer for summer cookouts, weeknight dinners, or anytime you're craving a deliciously innovative dish that combines the best of stuffed peppers and spinach dip.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 stuffed peppers
Ingredients
- 6 bell peppers, halved and seeded
- 2 cups fresh spinach, chopped
- 1 cup cream cheese
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your outdoor grill to medium-high heat (around 400°F) or prepare a grill pan for indoor grilling.
- In a medium mixing bowl, combine cream cheese, shredded cheese, sour cream, chopped spinach, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Carefully slice bell peppers in half lengthwise, removing seeds and membranes to create boat-like vessels for the stuffing.
- Generously fill each pepper half with the prepared cheesy spinach mixture, ensuring an even distribution and slightly mounding the filling.
- Lightly brush the exterior of the peppers with olive oil to prevent sticking and enhance grilling.
- Place stuffed peppers on the preheated grill, filling side up, and close the grill lid. Cook for approximately 15-20 minutes.
- Check peppers periodically, ensuring the cheese is melting and the pepper edges are becoming slightly charred and tender.
- Remove from grill when peppers are soft, cheese is bubbling, and edges are lightly charred.
- Let cool for 2-3 minutes before serving to allow filling to set.
- Optional: Garnish with fresh chopped parsley or green onions before serving.
Tips
- Choose bell peppers that are uniform in size to ensure even cooking and consistent presentation.
- Pat the bell peppers dry before brushing with olive oil to help achieve a better char and prevent excess moisture.
- Use a mix of cheeses for more complex flavor - try combining cream cheese with sharp cheddar and a touch of mozzarella.
- If you don't have an outdoor grill, this recipe works equally well in a preheated oven at 400°F or on a grill pan.
- For extra flavor, consider adding crispy bacon bits or diced jalapeños to the cheese mixture.
- Don't overfill the peppers; leave a little room for the cheese to melt and bubble.
- Let the peppers rest for a few minutes after grilling to allow the filling to set and prevent burning your mouth.
- For a low-carb option, use smaller peppers or even large jalapeños as an alternative base.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 8g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
