Spinach and Artichoke Stuffed Mini Peppers
A delightful appetizer that balances creamy, savory flavors with a colorful presentation, perfect for parties or family snacks.
Servings: 4 servings
Ingredients
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 clove garlic minced
- Salt to taste
- Pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Slice the mini sweet peppers in half lengthwise and remove the seeds.
- Step 3: In a mixing bowl, combine cream cheese, mayonnaise, artichoke hearts, spinach, mozzarella, parmesan, garlic, salt, and pepper. Mix until well combined.
- Step 4: Fill each mini pepper with the creamy mixture.
- Step 5: Arrange the stuffed peppers on a baking sheet lined with parchment paper and bake for 20-25 minutes.
- Step 6: Let cool for a few minutes before serving warm or at room temperature.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.