INGREDIENTS
4 assorted bell peppers, halved and seeded
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
1 (14-oz.) can artichoke hearts, drained and chopped
1 (10-oz.) package frozen spinach, thawed, well-drained, and chopped
6 oz. cream cheese, softened
1 1/2 c. shredded mozzarella, divided
1/2 c. grated Parmesan
1/4 c. sour cream
1/4 c. mayonnaise
2 cloves garlic, minced
Chopped fresh parsley, for garnish
DIRECTIONS
Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
Garnish with parsley and serve.