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These cheesy stuffed mini peppers are a sweeter, less spicy version of a jalapeno popper. A spinach and artichoke mixture is used in place of the cream cheese filling for a healthier vegetarian stuffed pepper that everyone will LOVE!
Stuffed mini peppers make the perfect bite-size healthy appetizer that everyone will go crazy for! Trust me! They are the first thing to go to at every party.
By now, you know that I am a big fan of stuffed peppers due to the easy way you can customize them, plus make them filling and healthy. My go-to stuffed pepper recipe is these taco-stuffed peppers that my family just cannot get enough of!
They are also obsessed with my healthy spinach artichoke dip, which is why I decided to combine the two and create these spinach and artichoke mini-stuffed peppers that you are going to love!
Why you’ll love this recipe
- Perfectly cheesy in all the right places!
- A Bite-size, creamy, and flavorful appetizer that everyone will love!
- A vegetarian stuffed pepper that is also filling and so delicious!
- So easy to make with only a few simple ingredients.
- Healthy and low in carbs.
Ingredients needed for stuffed mini peppers
- Mini sweet peppers – you can find these at almost any grocery store. They make the perfect bite-size vessel for the cheesy filling in this stuffed peppers recipe.
- Spinach – fresh spinach for the filling. You can also use frozen, thawed spinach with the excess water pressed out of it.
- Garlic and shallot – add incredible flavor to the filling.
- Artichoke hearts – canned or jarred, store-bought artichoke hearts. I like to use the marinated ones for extra flavor but you can use any you like.
- Olive oil – is used to cook the shallots and garlic.
- Cheese – a combination of grated parmesan cheese and soft goat cheese.
- Lemon – adds a zesty, bright flavor to the filling.
- Salt and pepper
How To Make Mini Stuffed Peppers
- Prepare the mini peppers. Slice each pepper in half, lengthwise, and scoop out the ribs and seeds.
- Make the cheesy filling. Cook the garlic and shallots over medium heat then add in the artichokes and spinach. Set that aside to cool, then combine it with the cheese, lemon, salt, and pepper.
- Fill the mini peppers. Evenly divide the spinach and artichoke filling between the peppers, making sure not to overfill them.
- Bake the mini peppers. Place the stuffed mini peppers onto a baking sheet and bake them at 375 degrees F for about 17 minutes until they are golden and the cheese is nice and melty.
- Serve. Serve hot straight out of the oven with a sprinkle of grated parmesan cheese.
Tips for Success
- Use mini peppers that are wider rather than thinner. Mini peppers usually come in a bag with a bunch of peppers in it, so look over them to make sure they are all a similar size and are wider so you will have more room for the filling. I got mine at Trader Joe’s and they were perfect. You need about 12 mini peppers for this recipe.
- Make sure to use softer goat cheese. You want the goat cheese to be softer so it is easier to mix with the rest of the filling ingredients. So choose a cheese that comes in a log like Chevre, which is what I used.
- Add enough filling. Fill each mini pepper with a good amount of filling but make sure not to overfill them. You should have just enough filling for about 24 pepper halves.
Substitutions and variations
- You can use softened cream cheese in place of goat cheese.
- Kale works in place of the spinach but you would need to chop it into smaller pieces.
- Herbed Chevre goat cheese adds some great flavor to these stuffed mini-peppers.
- If you like them cheesier, you can top them with some shredded mozzarella cheese.
- If you prefer them to be spicer then add some chili paste to the filling.
Serving these mini-stuffed peppers
Mini stuffed peppers pair great with so many other recipes since they make a wonderful appetizer. Here are a few other appetizers to serve with them.
Storing and reheating
- To store: these stuffed mini peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: easily reheat them in the oven at 350 degrees F or in the microwave until warmed through.
More Healthy Appetizers to try!
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 filling
- Total Time: 40 minutes
- Yield: 6 people 1x
- Diet: Vegetarian
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
Keywords: stuffed mini peppers, min peppers, mini stuffed peppers, stuffed peppers
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.
Made these for super bowl !
They were a big hit!
Trader Joe’s had a Brie goat cheese mixture that I used.Was delish!
I would definitely make 5hem again
★★★★★
Thank you Rebecaa!