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Easy goat cheese stuffed spinach and artichoke mini peppers. Sweet mini bell peppers filled with a healthy vegetarian cheesy filling that is so delicious and baked until melty and crispy. The perfect healthy appetizer that everyone will want to try!
How much do we all love Spinach and artichoke dip? There is just something about the combo of spinach, artichokes, and cheese all baked into a tremendous warm dip waiting for crispy tortilla chips to dive right in. Right?
These Mini Stuffed Peppers are a lighter version that is just as tasty with all of the spinach and artichoke dip feels.
Little sweet peppers stuffed with sautéed spinach and garlic, mixed in with warm goat cheese and sprinkled with parmesan. Oh and don’t forget the tangy artichokes that round it all out! It’s the perfect one or two-bite food that will have you wanting them all the time.
Why you will love these mini stuffed peppers
- Spinach and artichoke! Hello!!
- Perfectly cheesy in all the right places.
- Crunchy sweet peppers full of vibrant colors and sweet, fresh flavor.
- Healthy vegetarian appetizer fit for a queen or king.
- One or two-bite snack
- Super easy recipe!
Ingredients needed to make this recipe
How to make mini stuffed peppers
- Slice and clean out the mini peppers. This took me all of 5 minutes to do. You can use a small tablespoon or regular spoon to do this. Just scoop the seeds and ribs out and discard them. This makes a nice vessel to hold the creamy spinach and artichoke filling.
Beautiful! Look at all the pretty colors! LOVE!
2. Then heat up a pan with some olive oil, sauté some shallots and garlic then add in the spinach and cook for 2-3 minutes until the spinach is wilted.
3. Then add in the chopped artichokes and cook for 2 more minutes. Remove from heat and let cool.
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- 2. Cook shallots + garlic then add in the spinach
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- 3. Add artichokes and cook 2 minutes
4. Let that cool for a few minutes then combine the veggies with the cheese in a medium-size mixing bowl and try not to eat all of the filling. This was hard for me, but my willpower kicked in thank goodness. It tastes just like spinach and artichoke dip!
5. Then fill the mini peppers with the spinach and artichoke filling.
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- 4. Comine spinach mixture with cheese
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- 5. Fill mini peppers
6. Bake at 375 degrees F for 15-20 minutes.
I cannot think of an appetizer that is better than this one! I have made this so many times for my family and friends, and they devour it every single time!
Recipe Tips
- This recipe uses small sweet peppers ( a smaller version of bell pepper but much sweeter) you can find in most grocery stores.
- To store mini peppers, place them into the crisper drawer of you 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 lukewarm water and a little bit of salt. Place the peppers into the water bath and swish them around a bit to get any dirt off of them. Then dry them, slice them in half and scoop out the seeds and ribs.
- Kale can be used in place of the spinach but may take another minute or so to cook down.
- You can make the filling ahead of time, store it in an airtight container in the fridge, then just clean+fill+bake the peppers when ready to eat/serve.
- This recipe is a great appetizer for entertaining. I usually double it and make it for the holidays and it is the first thing everyone eats.
Looking for other ways to use mini peppers? Check out this article with great recipe ideas.
Did you try this recipe? If you did then please leave a rating and comment below. I would love to hear from you!
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Stuffed Mini Peppers – with Spinach and Artichoke
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 people 1x
- Diet: Vegetarian
Description
Stuffed Mini Peppers with spinach and artichoke! Decadent and creamy little packages of goodness! These stuffed mini peppers are sure to be a hit at your next party or family gathering.
Ingredients
- 12 mini peppers (Sliced in half lengthwise, seeds removed)
- 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
- 1/4 cup freshly grated parmesan cheese
- juice of 1 lemon
- 1/4 teaspoon kosher salt
- pinch of black pepper
Instructions
- Preheat your oven to 375 degrees F.Choose the dish you want to bake the peppers in. I used a small sheet pan sprayed with cooking spray. 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-size mixing bowl and mix lightly with a rubber spatula to soften.
- Add in the cooled spinach artichoke mixture and mix well, add in the parmesan cheese and lemon juice. Mix everything together.
- Using a small spoon, fill each mini pepper with the spinach, artichoke, cheese mixture and place them onto the baking sheet.
- Bake in the preheated oven on the middle rack to for 15-20 minutes. Watch them since oven times and temps may vary.
- 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 fresh parsley, plate and Enjoy!
Notes
- These can be stored in the fridge in an airtight container for up to 3 days. Just place them back into a 375-degree oven to reheat.
- This recipe uses small sweet peppers ( a smaller version of bell pepper but much sweeter) you can find in most grocery stores.
- 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 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.
- Kale can be used in place of the spinach but may take another minute or so to cook down.
- You can make the filling ahead of time, store it in an airtight container in the fridge, then just clean+fill+bake the peppers when ready to eat/serve.
- This recipe is a great appetizer for entertaining. I usually double it and make it for the holidays and it is the first thing everyone eats.
- Category: Snack
- Method: Baked
- Cuisine: American
Keywords: stuffed mini peppers, spinach and artichoke, min peppers, spinach, artichoke recipes
The instructions say sauté the shallots and garlic; however, shallots are not in the list of ingredients. Not a huge deal, but when shopping for ingredients, it would be nice to have a complete list. Thanks for recipe. Made it for a ladies card day. Loved by all!
Hi Cathy, Glad you liked them! I have added shallots to the ingredients list. Thank you so much for letting me know.