Spinach and Artichoke Stuffed Mini Peppers

There’s something about these Spinach and Artichoke Stuffed Mini Peppers that just hits all the right notes. Each colorful little pepper is packed with a creamy, savory filling that’s both comforting and exciting. With a golden top and a gooey center, they’re the kind of bite-sized snack that disappears faster than you can set them down. Whether you’re prepping for a party, looking for a satisfying appetizer, or just craving something cheesy and full of flavor, these little gems have you covered.

Behind the Recipe

This recipe came to life during one of those last-minute pantry dives before guests showed up. I had mini peppers that needed using, a half-block of cream cheese, and some leftover spinach-artichoke dip. With a little mixing and stuffing magic, the result was better than I could’ve planned. The peppers softened just enough in the oven, while the filling bubbled into a rich, cheesy blend that turned into a party favorite almost instantly.

Recipe Origin or Trivia

Spinach and artichoke dip has been a beloved appetizer in American cuisine since the 1950s, especially gaining popularity in the 1980s and 90s when it became a staple on restaurant menus. Combining that creamy, tangy dip with sweet mini bell peppers adds a modern twist while keeping that classic flavor we all love. Mini peppers, by the way, aren’t baby bell peppers but are a different variety altogether—sweeter, thinner-skinned, and just perfect for stuffing.

Why You’ll Love Spinach and Artichoke Stuffed Mini Peppers

Let me tell you why this recipe deserves a spot in your rotation:

Versatile: Works as an appetizer, snack, or even a light lunch with a side salad.

Budget-Friendly: Most of the ingredients are pantry staples or fridge leftovers.

Quick and Easy: Comes together fast with minimal prep and a short bake time.

Customizable: Swap the cheeses or toss in extra herbs to fit your mood.

Crowd-Pleasing: Everyone grabs for seconds, even those who don’t love veggies.

Make-Ahead Friendly: Prep them earlier in the day and pop them in the oven just before serving.

Great for Leftovers: Reheat beautifully and are just as tasty the next day.

Chef’s Pro Tips for Perfect Results

To take your stuffed mini peppers to the next level, keep these tips in mind:

• Use full-fat cream cheese for the creamiest filling.
• Squeeze spinach really well to avoid a watery texture.
• Cut a thin slice off the bottom of each pepper if they don’t stand up straight.
• Broil for the last minute or two to get that bubbly, golden top.
• Let them cool slightly before serving so the filling sets a bit.

Kitchen Tools You’ll Need

You won’t need much, just the basics:

Mixing Bowl: To combine the filling smoothly.

Spoon or Small Spatula: For stuffing the peppers neatly.

Baking Sheet or Dish: Lined with parchment for easy cleanup.

Knife and Cutting Board: For prepping the artichokes and slicing pepper tops.

Oven: To bring everything together with a warm, toasty finish.

Ingredients in Spinach and Artichoke Stuffed Mini Peppers

Let’s talk ingredients. Each one brings its own delicious role to the party.

1. Mini Sweet Peppers: 16 to 20 whole – These are the edible boats for our filling, sweet and colorful with a satisfying crunch.
2. Frozen Chopped Spinach: 1 cup (thawed and squeezed dry) – Adds freshness, texture, and a nutrient boost.
3. Canned Artichoke Hearts: 1 cup (drained and chopped) – Bring in that classic tang and mild earthy bite.
4. Cream Cheese: 8 oz (softened) – The creamy, rich base that holds everything together.
5. Sour Cream: ¼ cup – Adds a tangy smoothness and helps balance the richness.
6. Shredded Mozzarella Cheese: ¾ cup – Melty, stretchy goodness that makes each bite extra satisfying.
7. Grated Parmesan Cheese: ¼ cup – Sharp, salty punch that rounds out the flavors.
8. Minced Garlic: 2 cloves – Brings a savory depth that makes the filling irresistible.
9. Olive Oil: 1 tablespoon – A drizzle helps roast the peppers and adds richness.
10. Salt: ½ teaspoon – Enhances all the flavors.
11. Black Pepper: ¼ teaspoon – Adds just the right touch of warmth.

Ingredient Substitutions

Sometimes you need to pivot. Here are some handy swaps:

Mini Sweet Peppers: Use halved bell peppers if needed.
Frozen Spinach: Fresh spinach, sautéed and chopped, works too.
Sour Cream: Greek yogurt is a great substitute.
Mozzarella: Try Monterey Jack or cheddar for a different cheese vibe.
Parmesan: Asiago or Pecorino Romano adds a nice twist.
Garlic: Garlic powder in a pinch (start with ½ teaspoon).

Ingredient Spotlight

Artichoke Hearts: These add a soft, slightly tangy bite that balances the richness of the cheese. They’re also packed with fiber and give the filling that signature spinach-artichoke vibe.

Mini Sweet Peppers: Not just pretty to look at, their natural sweetness and tender texture after roasting make them the ideal vessel for a savory, cheesy filling.

Instructions for Making Spinach and Artichoke Stuffed Mini Peppers

This recipe is as fun to make as it is to eat. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Combine Ingredients:
In a large bowl, mix the cream cheese, sour cream, mozzarella, parmesan, spinach, chopped artichokes, and minced garlic until well combined. Season with salt and pepper.

3. Prepare Your Cooking Vessel:
Slice the tops off the mini peppers and remove any seeds. Arrange them on the baking sheet.

4. Assemble the Dish:
Spoon the filling into each pepper, packing it just enough to mound slightly.

5. Cook to Perfection:
Bake for 18 to 22 minutes, or until the peppers are soft and the tops are slightly golden. For extra color, broil the last 2 minutes.

6. Finishing Touches:
Drizzle lightly with olive oil and let them rest for 5 minutes.

7. Serve and Enjoy:
Serve warm as a snack, starter, or party favorite.

Texture & Flavor Secrets

The creamy filling melts into a silky center with bits of tender artichoke and spinach woven through. The roasted peppers become sweet and tender, while the golden top adds just the right touch of toasty contrast. It’s the kind of texture that makes you go back for more without even thinking.

Cooking Tips & Tricks

Here are a few extra nuggets of wisdom:

• Use room temperature cream cheese for easier mixing.
• Don’t overfill the peppers or the cheese might spill out.
• Taste your filling before stuffing to adjust seasoning.
• If your peppers tip over, nestle them in a baking dish to keep them upright.

What to Avoid

No judgment here, just some friendly reminders:

• Avoid watery spinach—squeeze it dry to keep the filling firm.
• Don’t skip seasoning. Without enough salt, the filling can fall flat.
• Overbaking will make the peppers mushy. Keep an eye on them!

Nutrition Facts

Servings: 6
Calories per serving: 190

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can stuff the peppers a day ahead and refrigerate until ready to bake. Leftovers keep well in an airtight container in the fridge for up to 3 days. To freeze, lay the stuffed, unbaked peppers on a tray and freeze until solid, then transfer to a bag. Bake from frozen, adding 5–7 extra minutes. Reheat in a 350°F oven until warmed through.

How to Serve Spinach and Artichoke Stuffed Mini Peppers

Serve them on a platter with a drizzle of balsamic glaze or a sprinkle of chopped herbs. Pair them with a crisp salad, garlic bread, or alongside your favorite pasta dish. They also work great at brunch buffets and holiday spreads.

Creative Leftover Transformations

If you have extras, here’s how to repurpose:

• Chop and mix into scrambled eggs or an omelet.
• Slice and stuff into wraps or sandwiches.
• Reheat and top on a baked potato.
• Layer into a veggie quesadilla or grilled cheese.

Additional Tips

• Add a dash of crushed red pepper if you like heat.
• A squeeze of lemon over the baked peppers adds brightness.
• If you want a crunch, mix in a few toasted breadcrumbs with the cheese.

Make It a Showstopper

Presentation matters. Serve on a long white platter for contrast. Sprinkle chopped parsley or chives on top. A final drizzle of good olive oil or balsamic glaze just before serving adds shine and a gourmet feel.

Variations to Try

• Spicy Kick: Add chopped jalapeños or red pepper flakes.
• Meaty Version: Mix in crumbled cooked sausage or ground turkey.
• Herb-Loaded: Toss in fresh basil, thyme, or dill.
• Cheesy Explosion: Use smoked gouda or pepper jack for bolder flavors.
• Southwest Style: Add corn, black beans, and cumin for a Tex-Mex twist.

FAQ’s

Q1: Can I use fresh spinach instead of frozen?

Yes, just sauté it first and chop finely before mixing.

Q2: Do I need to boil the peppers before stuffing?

Nope! They soften beautifully in the oven on their own.

Q3: Can I make these dairy-free?

Absolutely. Use dairy-free cheeses and a plant-based sour cream.

Q4: How long do leftovers last?

About 3 days in the fridge in a sealed container.

Q5: Can I freeze these after baking?

You can, but texture is better when freezing before baking.

Q6: What’s the best way to reheat them?

Bake at 350°F for about 10 minutes until heated through.

Q7: Can I grill these instead of baking?

Yes, place them in a grill-safe dish and cook with the lid closed.

Q8: How do I know when they’re done?

The tops will be golden and the peppers slightly soft.

Q9: Are they spicy?

No, mini sweet peppers are mild. But you can spice them up.

Q10: Can I double the recipe?

Definitely! Just use two baking trays or bake in batches.

Conclusion

These Spinach and Artichoke Stuffed Mini Peppers are cozy, cheesy, and completely crave-worthy. They’re the perfect mashup of classic comfort and vibrant freshness, ready to impress at any table. Trust me, you’re going to love this. One bite in, and you’ll know it’s worth every moment spent in the kitchen.

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