Stuffed Mini Peppers with Skinny Spinach and Artichoke Filling

Ingredients

• 24 mini peppers
• 5 ounces baby spinach, wilted and roughly chopped
• 6 ounces artichoke hearts, drained and chopped
• 1/2 cup plain, nonfat greek yogurt
• 3 ounces reduced fat cream cheese
• 1/2 cup shredded parmesan cheese
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup seasoned panko crumbs