Spinach and Artichoke Stuffed Mini Peppers

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If you’re looking for a delightful appetizer that perfectly balances creamy, savory flavors with a colorful presentation, look no further than these Spinach and Artichoke Stuffed Mini Peppers! Perfect for parties, game day, or just a fun family snack, these bite-sized beauties are not only beautiful but also packed with nutrition. With their vibrant colors and delicious filling, they will be a hit with everyone.

Get ready to indulge in a rich, cheesy filling made with cream cheese, artichokes, and fresh spinach, all nestled inside sweet mini peppers. With just a handful of ingredients and easy-to-follow instructions, you’ll have these ready in no time. Let’s dive into why this recipe is a must-try!

Why This Recipe Is a Must-Try

These Spinach and Artichoke Stuffed Mini Peppers are a treat for the senses. The sweetness of the mini peppers perfectly complements the creamy filling, creating a flavor explosion that’s hard to resist. Not only are they delicious, but they are also a healthier alternative to traditional stuffed appetizers. The combination of artichokes and spinach gives you a boost of vitamins and minerals, making each bite feel a little more guilt-free.

Not to mention, they are incredibly versatile and can be served warm or at room temperature, making them the perfect addition to any menu. Whether you’re serving them at a dinner party, as part of a meal prep for the week, or as a delightful snack for movie night, these stuffed peppers will surely impress.

Ingredients

• 1 pound mini sweet peppers, halved and deseeded
• 4 ounces cream cheese, softened at room temperature
• 1 tablespoon mayonnaise
• 7 ounces quartered artichoke hearts, diced
• ½ cup fresh spinach, chopped
• ¼ cup shredded mozzarella cheese
• ¼ cup shredded parmesan cheese
• 1 garlic clove, minced
• Salt and pepper to taste

How To Make Spinach and Artichoke Stuffed Mini Peppers

Step 1: Preheat the Oven

Begin by preheating your oven to 375°F (190°C). This will ensure that your peppers bake evenly and come out perfectly roasted.

Step 2: Prepare the Mini Peppers

Take your pound of mini sweet peppers, slice them in half lengthwise, and remove the seeds. This step is crucial, as it makes space for the delicious filling you’ll be preparing.

Step 3: Make the Filling

In a mixing bowl, combine the softened cream cheese, mayonnaise, diced artichoke hearts, chopped spinach, shredded mozzarella cheese, shredded parmesan cheese, minced garlic, salt, and pepper. Use a fork or spatula to mix everything together until well combined. Don’t be afraid to adjust the seasoning to your taste!

Step 4: Stuff the Peppers

Using a spoon, carefully fill each hollowed-out mini pepper with the creamy spinach and artichoke mixture. Make sure to be generous; pile the filling high for maximum flavor!

Step 5: Bake the Peppers

Arrange the stuffed mini peppers on a baking sheet lined with parchment paper. This will help with easy cleanup later. Place them in the preheated oven and bake for about 20-25 minutes, or until the peppers are tender and the filling is bubbly and slightly golden.

Step 6: Serve and Enjoy!

Once done, remove the baking sheet from the oven and let the peppers cool for a few minutes. They’re best enjoyed warm but can also be served at room temperature. Gather your friends and family, and enjoy the deliciousness!

Expert Tips

• For an added flavor kick, consider adding some crushed red pepper flakes or a dash of hot sauce to the filling.
• Ensure that the cream cheese is fully softened before mixing; this will make it much easier to combine with the other ingredients.
• If you are short on time, you can use pre-diced artichoke hearts available in jars or cans, just make sure to drain them well.
• For a lighter version, substitute Greek yogurt for mayonnaise.

Variations and Customizations

• If you’re a fan of different cheeses, try substituting the mozzarella or parmesan with feta or goat cheese for a tangy twist.
• Add cooked and crumbled bacon for a smoky flavor that pairs well with the creaminess.
• For a vegetarian version, consider mixing in some chopped cooked mushrooms or sun-dried tomatoes for extra flavor and texture.
• Spice things up by incorporating diced jalapeños or other hot peppers into the filling.

How to Store Leftovers

If you find yourself with any leftovers (which is rare, but hey, it happens!), store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. Reheat the stuffed peppers in the oven at 350°F (175°C) for about 10-15 minutes to warm them up thoroughly before enjoying them again.

FAQ

Can I use larger bell peppers instead of mini sweet peppers?

Yes, you can use larger bell peppers! Just cut them into quarters or halves, deseed them, and adjust baking time accordingly, as they may take longer to cook.

Can I freeze these stuffed peppers?

Absolutely! You can freeze them before or after baking. If you freeze them raw, place them on a baking sheet to freeze individually before transferring to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.

What can I serve with these stuffed peppers?

These stuffed peppers are versatile enough to be served as an appetizer on their own. However, they can also be a great side dish alongside grilled chicken, fish, or a fresh salad.

How can I make this recipe vegan-friendly?

To make this recipe vegan, substitute the cream cheese with a vegan cream cheese alternative and skip the mayonnaise. You can also use nutritional yeast for a cheesy flavor along with vegan cheese for extra creaminess.

Conclusion

In summary, Spinach and Artichoke Stuffed Mini Peppers are a delicious, satisfying snack or appetizer that’s sure to impress. With their vibrant colors, rich flavors, and creamy filling, they are a perfect choice for any occasion. Easy to make and customizable to your tastes, this recipe will quickly become a favorite. Enjoy creating these delightful treats, and don’t forget to share them with your friends and family—if you can resist eating them all yourself! Happy cooking!