Description
These Stuffed Mini Peppers with spinach and artichoke are decadent and creamy little packages of goodness! Filled with a cheesy vegetarian filling and baked until golden. They are sure to be a hit at your next party or family gathering.
Ingredients
Scale
- 12 mini peppers
- 1 tablespoon olive oil
- 3 cloves of garlic – minced
- 1 small shallot – minced – about 1/4 cup
- 4 cups fresh spinach
- 6 oz jar marinated artichokes – drained and chopped
- 3 oz softened goat cheese – like Chevre
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat the oven to 375 degrees F. Choose the dish you want to bake the peppers in. I used a small baking pan sprayed with cooking spray. Slice each pepper in half, lengthwise, and use a spoon to clean out the ribs and seeds inside each pepper. Layout the peppers on the baking sheet to make sure they fit.
- Heat up a skillet with 1 tablespoon of olive oil to medium-high heat. Add in the shallots and cook for 2-3 minutes. Then add in the garlic and cook for 1 minute. Add in the spinach and artichokes and season with a pinch of salt and pepper. Cook for about 2 minutes until the spinach is wilted and set aside to cool.
- Place the goat cheese in a medium-sized mixing bowl and mix lightly with a rubber spatula to soften.
- Add the cooled spinach artichoke mixture to the bowl with the goat cheese and mix well, then add in the parmesan cheese and lemon juice and mix everything together.
- Using a small spoon, fill each mini pepper with the spinach, artichoke, and cheese mixture and place them onto the baking sheet. You should have just enough filling for 24 pepper halves.
- Bake the stuffed peppers in the preheated oven on the middle rack for 15-20 minutes. Watch them since oven times and temps may vary. 17 minutes was the sweet spot for me.
- Once the cheese is nice and melty and the top of the peppers are slightly browned then remove them from the oven.
- Top with some freshly grated parmesan cheese, serve and enjoy!
Notes
- These stuffed peppers can be stored in the fridge in an airtight container for up to 3 days. Just place them back into a 350-degree oven to reheat. You can also reheat them in the microwave.
- This recipe uses small sweet peppers ( a smaller version of bell pepper but much sweeter) you can find in most grocery stores. I got mine at Trader Joe’s.
- To store mini peppers, place them into the crisper drawer of your refrigerator when you get home from the store. They should last about 1-2 weeks. Just make sure to clean them before eating.
- To clean mini peppers: Clean when ready to use. Fill up the sink or large bowl with 4 cups of lukewarm water and about 2 teaspoons of salt. Place the peppers into the water bath and swish them around a bit to get any dirt off of them. I like to let them sit in the water for 15-20 minutes, then drain and rinse them. Then dry them, slice them in half, and scoop out the seeds and ribs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
