Mini Peppers Stuffed with Savory Spinach and Artichoke Delight

These Mini Peppers Stuffed with Savory Spinach and Artichoke Delight are a delectable way to enjoy fresh vegetables while satisfying your cravings. The sweet crunch of the mini peppers perfectly complements the creamy, cheesy filling made with spinach and artichoke hearts, making them an irresistible appetizer or snack.

Not only are they visually appealing, but they also pack a punch of flavor. The combination of tangy cream cheese, sharp Parmesan, and savory garlic elevates these little bites into something truly special. Perfect for parties or a cozy night in, these stuffed mini peppers are sure to impress your guests!

Mini Peppers Stuffed with Savory Spinach and Artichoke Delight

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 180 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 12 mini sweet bell peppers
• 1 cup fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the mini peppers in half lengthwise and remove the seeds.
3. In a medium bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, garlic, onion powder, salt, black pepper, and crushed red pepper flakes. Mix until well combined.
4. Drizzle the halved peppers with olive oil and lightly toss to coat them.
5. Stuff each pepper half with the spinach-artichoke mixture, pressing down gently to pack them in.
6. Arrange the stuffed peppers on a baking sheet and bake for about 20 minutes, or until the peppers are tender and the filling is golden brown.
7. Remove from the oven and let cool slightly before serving. Enjoy warm!

Notes

Make Ahead: You can prepare the stuffed peppers a day in advance and refrigerate them before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.

For the best texture, make sure to chop the spinach and artichokes finely before mixing them with the cheeses. If you’re short on time, you can use frozen, thawed spinach and canned artichokes for a quicker prep. Feel free to experiment with different cheese blends—adding some mozzarella can give a delightful melty quality!

These stuffed mini peppers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven at 350°F (175°C) for about 10 minutes before serving. They also make a great addition to a party platter, served with a side of tangy dipping sauce.