Spinach Artichoke Stuffed Mini Peppers Recipe | Easy Appetizer

Posted on July 18, 2023 by Kate

Introduction

Oh, the memories! Does anyone else remember those classic spinach and artichoke dips? They always showed up at parties and just disappeared in a flash. Well, get ready to recreate that magic in a bite-sized, super-easy format! These Spinach and Artichoke Stuffed Mini Peppers are my absolute favorite for so many reasons. They’re the perfect little flavor bombs that are crazy simple to whip up, whether you’re hosting a crowd or just craving a delicious snack for yourself.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’ll have these ready in under 30 minutes. Perfect for last-minute get-togethers!
Easy: No fancy techniques here! Just a little chopping and mixing, and you’re good to go.
Giftable: While they’re best served fresh, they make a fantastic addition to any appetizer platter you’re bringing to a friend’s house.
Crowd-pleasing: Everyone loves spinach and artichoke, and the sweet mini peppers are the perfect vessel for all that creamy, cheesy goodness.

Ingredients

Let’s gather our goodies! The beauty of this recipe is its simplicity. Here’s what you’ll need:

12 mini bell peppers, halved and seeded: These are your adorable little edible bowls. Look for ones that are relatively uniform in size so they bake evenly.
1 cup chopped spinach: Fresh or frozen (thawed and squeezed dry) works beautifully.
1/2 cup chopped artichoke hearts: Canned or jarred are perfectly fine! Just make sure to drain them well and give them a good chop.
4 oz cream cheese, softened: This is the creamy, dreamy base that holds everything together. Let it sit out on the counter for a bit so it’s easy to mix.
1/4 cup grated Parmesan cheese: For that salty, nutty kick.
1/4 cup shredded mozzarella cheese: Because who doesn’t love melty, gooey cheese?
2 cloves garlic, minced: Fresh garlic adds so much punch!
Salt and pepper to taste: The finishing touch to bring all those flavors to life.

How to Make It

Alright, apron on! Let’s get cooking. It’s going to be so much fun.

Preheat your oven: First things first, get that oven warming up to 375°F (190°C). This ensures everything gets nice and bubbly when it goes in.
Mix up the filling: Grab a medium-sized bowl. Toss in your chopped spinach, chopped artichoke hearts, that softened cream cheese, grated Parmesan, shredded mozzarella, and your minced garlic. It’s like a little party in a bowl!
Season to perfection: Now, sprinkle in a pinch of salt and a good grind of pepper. Mix it all together until it’s wonderfully combined. I like to give it a taste here to make sure it’s just right.
Stuff those peppers: Take your halved and seeded mini bell peppers and generously spoon the spinach and artichoke mixture into each one. Don’t be shy – pack them in there!
Get them on the sheet: Arrange your stuffed peppers on a baking sheet. This makes for easy cleanup later!
Bake until golden: Pop them into the preheated oven and bake for about 15-20 minutes. You’re looking for the peppers to be tender and the cheese to be beautifully melted and just starting to get a little golden brown. That’s the sign of deliciousness!
Serve and enjoy: Take them out, let them cool for just a minute (they’ll be hot!), and serve them up. These are truly best enjoyed warm.

Substitutions & Additions

The best part about simple recipes is how easily you can make them your own! Here are a few ideas:

Spice it up: Love a little heat? Add a pinch of red pepper flakes to the filling before baking.
Herb power: Fresh herbs like chives or parsley mixed into the filling add a lovely fresh note.
Different cheeses: Feel free to swap out some of the mozzarella for a bit of cheddar or Gruyere for a different flavor profile.
Veggie boost: If you have some finely chopped sun-dried tomatoes or even a little finely diced red onion, they can add another layer of flavor.

Tips for Success

A few little secrets to make these absolutely perfect every time:

Drain it well: Make sure your spinach (especially if using frozen) and artichoke hearts are well-drained. Nobody likes a soggy stuffed pepper!
Soften that cream cheese: Trust me on this one. Softened cream cheese makes for a much smoother, easier-to-mix filling.
Don’t overbake: You want the peppers to be tender, but not mushy. Keep an eye on them towards the end of the baking time.
Prep ahead: You can totally make the filling a day in advance and store it in the fridge. Then, just stuff and bake when you’re ready to serve!

How to Store It

These little gems are best eaten fresh, straight from the oven. However, if you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster oven or a low oven until warmed through. The peppers might be a little softer upon reheating, but they’ll still be delicious!

FAQs

Got questions? I’ve got answers!

Can I make these ahead of time and bake them later?: Yes, you absolutely can! Prepare the filling and stuff the peppers, then cover them tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding a few extra minutes if needed since they’ll be starting from cold.
What if I don’t have mini bell peppers?: While mini peppers are perfect for this recipe, you could try using regular bell peppers cut into larger chunks or even mushroom caps. Just adjust baking time as needed.
Are these spicy?: These are not spicy at all as written! The sweetness of the bell peppers balances the creamy filling. If you like a little heat, you can easily add some red pepper flakes to the filling.

Spinach and Artichoke Stuffed Mini Peppers

Print Recipe

Bite-sized, super-easy stuffed mini peppers featuring a creamy spinach and artichoke filling. A perfect appetizer or snack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 mini peppers

Ingredients

Scale

Main ingredients

12 mini bell peppers (halved and seeded)
1 cup chopped spinach (Fresh or frozen (thawed and squeezed dry))
0.5 cup chopped artichoke hearts (Canned or jarred, drained well)
4 oz cream cheese (softened)
0.25 cup grated Parmesan cheese
0.25 cup shredded mozzarella cheese
2 cloves garlic (minced)
salt (to taste)
pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
In a medium-sized bowl, combine chopped spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan, shredded mozzarella, and minced garlic.
Season with salt and pepper to taste, and mix until well combined.
Spoon the filling generously into the halved and seeded mini bell peppers.
Arrange the stuffed peppers on a baking sheet.
Bake for 15-20 minutes, or until the peppers are tender and the cheese is melted and golden brown.
Let cool slightly and serve warm.

Notes

These are best served fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated.