Description
These Spinach and Artichoke Stuffed Mini Peppers are creamy, cheesy, and packed with flavor. Perfect as an appetizer or snack, they combine classic dip vibes with sweet roasted peppers for an irresistible bite.
Ingredients
Scale
- 16 to 20 mini sweet peppers
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine cream cheese, sour cream, mozzarella, parmesan, spinach, chopped artichokes, and minced garlic. Season with salt and pepper, and mix until smooth.
- Slice the tops off mini peppers and remove any seeds. Arrange them upright on the baking sheet.
- Spoon the filling into each pepper, slightly mounding the top.
- Bake for 18 to 22 minutes or until peppers are tender and tops are golden. Broil for 1–2 minutes at the end if desired.
- Drizzle with olive oil and let cool for 5 minutes before serving.
Notes
- Make sure to thoroughly squeeze the spinach dry to avoid a watery filling.
- You can prep the stuffed peppers a day ahead and refrigerate until ready to bake.
- For extra flavor, sprinkle red pepper flakes or fresh herbs before baking.
Nutrition
- Serving Size: 3-4 stuffed peppers
- Calories: 190
- Sugar: 3g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: stuffed mini peppers, spinach and artichoke, vegetarian appetizer, easy party snack, cheesy stuffed peppers