Your Bella life

Spinach Artichoke Stuffed Peppers

INGREDIENTS
4 assorted bell peppers, halved and seeded
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
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. Top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
Garnish with parsley and serve.

Chocolate Keto Protein Shake

INGREDIENTS
3/4 c. almond milk
1/2 c. ice
2 tbsp. almond butter
2 tbsp. unsweetened cocoa powder
2 to 3 tbsp. keto-friendly sugar substitute to taste (such as Swerve)
1 tbsp. chia seeds, plus more for serving
2 tbsp. h**p seeds, plus more for serving
1/2 tbsp. pure vanilla extract
Pinch kosher salt

DIRECTIONS
Combine all ingredients in blender and blend until smooth. Pour into a glass and garnish with more chia and h**p seeds.

Do note the difference in Peanut Butter