Spinach and Artichoke Chicken Stuffed Peppers

Ingredients: 
​2 green bell peppers
2 cups cooked chicken, shredded
9 ounce package frozen spinach, thawed and well drained
14 ounces artichoke hearts, chopped
4 ounces cream cheese, at room temperature
3/4 cup parmesan cheese, grated
1 cup shredded mozzarella cheese
1/2 cup sour cream
1/4 cup heavy cream
3 tbsp mayonnaise
3 cloves garlic, minced
1 tbsp All Purpose Seasoning 
salt and pepper to taste
Parsley, for topping 

Directions: 
Wash and cut the peppers in half, set them up right on a baking sheet and set aside. 
​Preheat oven to 375 degrees F
Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, all purpose seasoning, salt and pepper to a large mixing bowl.  Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese and parsley. 
Scoop the mixture into each pepper evenly. Then sprinkle the mozzarella on top of each. 
Bake for 25 minutes then broil on high for 2-3 minutes. *Keep a very close eye on the cheese during the broil, it can burn in a matter of seconds. 
Sprinkle the parsley on top while it is still hot and serve. 

*If you want your stuffing to be creamier, put the cream cheese, sour cream, heavy cream, mayonnaise, spinach, and artichokes into a food processor. Then mix everything else in by hand.