These Creamy Spinach and Artichoke Stuffed Mini Peppers are a vibrant and flavorful appetizer that will impress your guests. The combination of fresh spinach, tender artichokes, and creamy cheese creates a rich filling that pairs wonderfully with the sweet crunch of mini bell peppers.
Whether you’re hosting a party or just looking for a tasty snack, these stuffed peppers are quick to make and always a crowd-pleaser. The bright colors and delicious flavors make them as appealing to the eyes as they are to the palate!
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 sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the mini sweet bell peppers and remove the seeds.
- In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well combined.
- Stuff each mini pepper with the creamy filling, pressing it down gently to fill them completely.
- Place the stuffed peppers on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is bubbly and slightly golden.
- Remove from the oven and let cool for a few minutes before serving. Enjoy!
Notes
Tip: For extra flavor, sprinkle some additional cheese on top before baking.
To ensure your filling is creamy and well-blended, let the cream cheese soften at room temperature before mixing with the other ingredients. If you prefer a lighter version, substitute Greek yogurt for some of the cream cheese.
For added flavor, try incorporating spices like garlic powder or red pepper flakes into the filling, or even add some shredded chicken for a heartier option. These stuffed peppers can be stored in the refrigerator for up to 3 days and are best enjoyed warm, but can also be served at room temperature.
