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Spinach and Artichoke Stuffed Mini Peppers

Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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.

Spinach and Artichoke Stuffed Mini Peppers

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.

Nutrition Facts

6 servings

Serving size