Artichoke Heart Stuffed Peppers

20 Sep

These stuffed red peppers are simple, using only a handful of ingredients and a few minutes of hands on time.  The end result is bold in flavor, with creamy, cheesy provolone, slightly acidic artichoke hearts, and a hint of heat from the green pepper sauce.  To create a hearty dinner, serve this over polenta or rice.  This would also make a nice side accompanying chicken or pork.

I’m always happy when I can coax a lot of flavor from only a few ingredients and very little time – especially so where the dish is a great candidate to freeze.  Simple freeze a single pepper it in a snug-fitting Tupperware, and you can remove it the night before to the refrigerator so it is defrosted by lunch time the next day.  Pop it in the microwave and you have a delicious main component of a lunch.

Artichoke Heart Stuffed Peppers

4 Red Carmen peppers (or other long, narrow, sweet pepper)

1 can artichoke hearts, drained, rinsed, and roughly chopped

1/3 cup provolone, shredded

2 tbs. mayonnaise

1/2 tsp. green jalapeño pepper sauce, such as Arizona Gunslinger or Tabasco brand (or 1 tbs. minced jalapeño)

1 tbs. garlic powder

Kosher salt and freshly cracked black pepper

Non-stick cooking spray

Preheat oven to 350º.

Spray a casserole dish with non-stick cooking spray.  Add the peppers and spray to coat with non-stick spray.  Place in oven and roast, turning once or twice, about 20 minutes until slightly tender but not fully roasted.

Set aside to let cool, but leave the oven on.

Mix together artichoke hearts, provolone, mayonnaise, pepper sauce, garlic powder, salt, and pepper until thoroughly combined.

Once peppers are cool enough to handle, cut through 3/4 of the top to create a “flap.”  Reach in and remove seeds.  Using a spoon (or your hands) stuff the filling into the peppers, leaving about 1/2″ at the top.  Return to the casserole dish, closing the top “flap” of the peppers.

Bake 30-40 minutes until peppers are lightly charred and the filling is heated through.  Serve immediately.

2 Responses to “Artichoke Heart Stuffed Peppers”


  1. Clam and Corn Soup with Kale and Barley « Kelseyincleveland's Blog - September 21, 2012

    […] the kale, and a toothsome texture from the barley.  Zak bumped it up a notch by adding a leftover artichoke heart stuffed pepper.  I was happily surprised by how hearty and good this clam and corn soup was without the addition […]

  2. Geauga Family Farms Summer CSA – Week Eleven « Kelseyincleveland's Blog - September 22, 2012

    […] to do as soon as Zak clears out of the kitchen (he’s currently bottling some beer).  The artichoke heart stuffed peppers used some Red Carmen peppers from a few weeks back.  The clam and corn soup with kale and barley […]

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