Ingredients
- 12 Mini Sweet Peppers, halved lengthwise & seeded
- 6 slices Prosciutto, cut in half lengthwise
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 pkg Frozen Spinach, thawed
- 1 can Cento Quartered Artichoke Hearts, finely chopped
- 1/2 cup Mayonnaise
- 1/4 cup Greek Yogurt
- 1 cup Mozzarella Cheese, grated
- 2 cloves Garlic, minced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 400ºF and line a baking sheet with parchment paper. Slice sweet peppers in half lengthwise, remove seeds, and lightly drizzle with olive oil. In a large bowl, combine spinach, artichokes, mayonnaise, Greek yogurt, mozzarella, garlic, salt, and pepper. Spoon the filling into each pepper half, slightly mounding the top. Wrap each stuffed pepper with a strip of prosciutto and place seam side down on the prepared baking sheet. Bake for 20 minutes, or until the peppers are tender and the prosciutto is crisp around the edges. Serves 4-6.
