STUFFED ARTICHOKE SOUP RECIPES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, stir together cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese. If desired, add salt and pepper to taste; mix well. Stir in artichokes and spinach.
• Separate both cans of dough into 16 triangles. Place about 1 teaspoon filling on wide end of each triangle. Brush edges of dough with some beaten egg. Wrap bottom corners of each crescent inward; roll up dough to enclose filling. Place on cookie sheet.
• Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.
• Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.

Steps:

• Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
• In a large bowl, combine all remaining ingredients except marinara sauce.
• Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
• Pour one cup of water in the Instant Pot and insert the steam rack.
• Place peppers onto rack and divide marinara sauce in the top center of each pepper.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
• When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
• (Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
• Carefully remove the peppers, garnish with additional chopped parsley and serve warm.