Spinach and Artichoke Stuffed Mini Peppers

Spinach and Artichoke Stuffed Mini Peppers
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Spinach and Artichoke Stuffed Mini Peppers are vibrant, bite-sized peppers filled with a creamy, cheesy spinach and artichoke mixture. These savory appetizers are perfect for parties, game days, or holiday gatherings.

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Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Stuffed Peppers
 18 Mini Sweet Peppers (halved and seeded)
 1 tbsp Olive Oil
 ¼ tsp Salt
 ¼ tsp Black Pepper
For the Spinach Artichoke Filling
 1 tbsp Olive Oil
 2 cloves Garlic (minced)
 1 Small Onion (finely chopped)
 2 cups Fresh Spinach (chopped)
 1 cup Canned Artichoke Hearts (drained and chopped)
 4 oz Cream Cheese (softened)
 ½ cup Sour Cream
 ½ cup Shredded Mozzarella Cheese
 ¼ cup Grated Parmesan Cheese
 ½ tsp Dried Oregano
 ½ tsp Red Pepper Flakes (optional, for heat)
 Salt and Pepper to taste
Prepare the Mini Peppers
1

  1. Preheat the Oven:

    • Preheat oven to 400°F (200°C).

    • Line a baking sheet with parchment paper.

  2. Prepare the Peppers:

    • Slice each mini pepper lengthwise and remove the seeds.

    • Arrange the peppers on the baking sheet, cut side up.

    • Drizzle with olive oil and season with salt and black pepper.

Prepare the Spinach Artichoke Filling
2

  1. Sauté the Vegetables:

    • In a skillet over medium heat, add olive oil.

    • Sauté the onion and garlic for 3-4 minutes, until softened.

  2. Cook the Spinach:

    • Add the spinach and cook for 2-3 minutes, until wilted.

  3. Add the Artichokes:

    • Add the chopped artichoke hearts and cook for 2 more minutes.

    • Remove from heat and let the mixture cool slightly.

  4. Combine the Filling:

    • In a mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, oregano, red pepper flakes, and the spinach-artichoke mixture.

    • Season with salt and pepper to taste.

    • Mix until creamy and well combined.

Assemble the Peppers
3

  1. Fill the Peppers:

    • Use a spoon or piping bag to fill each pepper half with the spinach-artichoke mixture.

    • Generously fill each pepper, mounding the filling slightly.

Bake the Peppers
4

  1. Bake the Peppers:

    • Place the baking sheet in the oven and bake for 12-15 minutes, or until the filling is hot and the cheese is bubbly and slightly golden.

  2. Broil for Extra Crispiness (Optional):

    • For a crispy, golden top, broil for an additional 1-2 minutes, keeping a close eye to prevent burning.

Garnish and Serve
5

  1. Garnish:

    • Remove from the oven and let the peppers cool slightly.

    • Garnish with fresh parsley and a sprinkle of grated Parmesan.

  2. Serve:

    • Transfer to a serving platter and serve warm.

Serving and Presentation
6

  • Serve the Spinach and Artichoke Stuffed Mini Peppers as a finger food appetizer or as part of a Mediterranean mezze platter.

  • Pair with a glass of light white wine or sparkling water with lemon.

Tips and Variations
7

  • Spicy Option: Add 1/2 tsp cayenne pepper or diced jalapeños for extra heat.

  • Cheesy Twist: Substitute mozzarella with fontina or provolone for a richer flavor.

  • Gluten-Free Option: These are naturally gluten-free; just ensure that the cream cheese and other ingredients are labeled as such.

  • Vegan Option: Replace the cream cheese and sour cream with vegan alternatives and use dairy-free cheese.

  • Make-Ahead: Assemble the peppers, cover, and refrigerate for up to 24 hours before baking.

Ingredients

For the Stuffed Peppers
 18 Mini Sweet Peppers (halved and seeded)
 1 tbsp Olive Oil
 ¼ tsp Salt
 ¼ tsp Black Pepper
For the Spinach Artichoke Filling
 1 tbsp Olive Oil
 2 cloves Garlic (minced)
 1 Small Onion (finely chopped)
 2 cups Fresh Spinach (chopped)
 1 cup Canned Artichoke Hearts (drained and chopped)
 4 oz Cream Cheese (softened)
 ½ cup Sour Cream
 ½ cup Shredded Mozzarella Cheese
 ¼ cup Grated Parmesan Cheese
 ½ tsp Dried Oregano
 ½ tsp Red Pepper Flakes (optional, for heat)
 Salt and Pepper to taste
Spinach and Artichoke Stuffed Mini Peppers
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