Recipe · 30 min
Spinach, Artichoke & White Bean Stuffed Peppers
- 30 min
- 2–6 servings
- 546 kcal / serving
A light, veggie-packed stuffed pepper dish with creamy beans and artichoke pieces. The mixture comes together quickly for a satisfying weeknight meal with a gentle bake to melt the cheese.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (6 oz) jarartichoke hearts, marinated
- 1 (5 oz) pkgbaby spinach
- 1 (15 oz) cancannellini (white kidney) beans
- 2 clovesgarlic
- ⅓ (8 oz) blockmozzarella cheese
- 1 ozParmesan cheese
- ¼ cupplain Greek yogurt
- 2red bell peppers
- 2yellow bell peppers
- ½ mediumyellow onion
- yellow onions
From the pantry: extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 2 clovesgarlic
- 2red bell peppers
- 2yellow bell peppers
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- ⅓ (8 oz) blockmozzarella cheese
- 1 ozParmesan cheese
- ¼ cupplain Greek yogurt
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
Sauces, oils & condiments
- ½ (6 oz) jarartichoke hearts, marinated
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | ½ (6 oz) jar | 1 (6 oz) jar | 1 ½ (6 oz) jars |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| mozzarella cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red bell peppers | 2 | 4 | 6 |
| yellow bell peppers | 2 | 4 | 6 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and set a baking sheet nearby.
- Wash and dry the peppers, cut off the tops, and remove seeds, stems, and membranes; dice the tops and set them aside with the peppers, then rub the whole peppers with a little oil.
- Heat a large skillet over medium‑high and add oil, then sauté the diced tops, onion, and garlic with a pinch of salt until softened.
- Roughly chop the marinated artichoke hearts while the vegetables cook.
- Add the spinach to the skillet in batches, letting it wilt before adding more until all is wilted; then stir in the artichokes, beans, yogurt, and Parmesan until well combined.
- Spoon the filling into the pepper shells, dividing evenly, and top with grated mozzarella.
- Bake on the sheet until the peppers are tender and the cheese has melted, about 15 minutes.
Two tips
- Make ahead: assemble the filling up to the point of stuffing and refrigerate, then finish and bake later.
- Serving idea: pair with a simple side salad or crusty bread to soak up any juices.
Nutrition per serving
- Calories
- 546 kcal
- Protein
- 33 g
- Carbs
- 55 g
- Fat
- 24 g
- Fiber
- 14 g
- Sodium
- 669 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.