Spinach and Artichoke Stuffed Peppers

I've been stuffing peppers for as long as I can remember, They make the perfect vessel for delivering anything that "unaltered" folks might put on a bun like these Italian Street Fair peppers - but they also make a great vehicle for America's favorite party dip!


Ingredients

2 cups 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 cup shredded mozzarella, divided
1/2 cup grated Parmesan
1/4 cup sour cream
1/4 cup GOOD mayonnaise*
2 cloves garlic, minced

4 assorted bell peppers, halved* and seeded
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
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 melted and gooey and peppers are tender, about 25 minutes.
• Optionally, garnish with parsley and serve.

Cook's Notes:

• Cut your bell peppers from top to bottom, through the stem.  This makes the peppers more like a bowl than a "pot" with a funky stem "lid" the way my Granny prepared them.
• Most cheap mayonnaise has a sugar component, but GOOD mayonnaise (i recommend Duke's in the south) is made without sugar.