2 jalapeno peppers
1 1/2 cups tinned artichoke hearts
1 cup baby spinach leaves
3/4 cup grated parmesan
1/3 cup ricotta
1/3 cup cream cheese
grated cheddar cheese
roasted red peppers in olive oil
Rub jalapeno peppers with olive oil and salt and grill until char-grilled. Finely chop the jalapeno peppers. Shred artichokes and spinach leaves.
In a large bowl mix jalapeno peppers, shredded artichokes and spinach leaves, grated parmesan, ricotta and cream cheese. Butter a shallow serving dish and fill with mixture. Top with some grated cheddar cheese and the sliced red pepper.
Cook in oven at 375 F for 30 minutes.