Spinach Artichoke Stuffed Peppers Wrapped in Prosciutto

The other day was a day of experimenting in the kitchen. I made a Spinach Artichoke Jalapeno Bake for Catelli Families (recipe coming your way in May) and thought it would be a great time to make Spinach Artichoke Stuffed Peppers.

I made the Prosciutto Wrapped Spinach Artichoke Stuffed Peppers once before at my moms. She often makes stuffed peppers that consist of baby bell peppers (halved), stuffed with cream cheese and wrapped with prosciutto, it’s a common appetizer recipe back home. One day my sister and I were making a batch and I saw some left over spinach dip in the fridge and thought I would give it a try. I almost ate them all before anyone else had the chance.

The spinach artichoke jalapeno filling is a slight variation on this spinach dip recipe from Natasha’s Kitchen. I’ve been making Natasha’s spinach dip for years, sometimes I change it up and sometimes I make it as is. It’s a great recipe to play with. She has a wonderful blog with amazing recipes, check it out and you’ll see what I mean (be warned: you’ll get really hungry).

Costco didn’t have the baby bell peppers that I usually buy, so I took regular size bell peppers and quartered them and then I bought the longer red bell peppers and sliced them in half.

I then wrapped them in prosciutto (which I may or may not have bought in bulk as well and ate it all within two days). Then bake at 350 for 10ish minutes and broil until the tops are crunchy.

Spinach Artichoke Stuffed Peppers

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!

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4 from 1 vote

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 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

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

Serving: 1g | Calories: 357kcal | Carbohydrates: 15g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 681mg | Potassium: 599mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7905IU | Vitamin C: 186.9mg | Calcium: 366mg | Iron: 1.9mg

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