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Spinach Artichoke Stuffed Mini Peppers

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These spinach artichoke stuffed mini peppers are a quick, easy, and crowd-pleasing appetizer perfect for game day. They combine a creamy, tangy filling with sweet, crunchy mini peppers for a delicious bite-sized snack.

Ingredients

Scale
  • 20 mini sweet peppers, washed and halved lengthwise (red, yellow, and orange varieties)
  • 5 ounces fresh spinach, roughly chopped (or frozen spinach, pressed dry)
  • 1 cup artichoke hearts, chopped (canned or jarred, drained well)
  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise (can substitute Greek yogurt)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Slice the mini peppers in half lengthwise and remove seeds and membranes carefully. Place cut side up on the baking sheet.
  3. Heat a skillet over medium heat and sauté the chopped spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture.
  4. In a large bowl, combine softened cream cheese, mayonnaise, Parmesan, minced garlic, lemon juice, salt, pepper, and red pepper flakes. Stir until creamy and smooth.
  5. Fold in the chopped artichoke hearts and wilted spinach. For a smoother texture, pulse the mixture a few times in a food processor.
  6. Spoon the filling into each pepper half generously but avoid overstuffing.
  7. Bake the stuffed peppers for 15-18 minutes until the filling is bubbly and the peppers are tender but hold their shape.
  8. Let cool for 5 minutes before serving.

Notes

Wilt the spinach and drain artichokes well to avoid a runny filling. Use a food processor for a smoother filling or mix by hand for chunkier texture. If cream cheese is not softened, microwave in 15-second intervals. Add a splash of milk or cream if filling is too thick. Tent with foil if peppers brown too fast during baking. Can be prepared ahead and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: spinach artichoke dip, stuffed mini peppers, game day appetizer, easy appetizer, crowd-pleaser, creamy filling, bite-sized snack

Find it online: https://tinastirs.com/spinach-artichoke-stuffed-mini-peppers-recipe-easy-game-day-appetizer/