clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Mini Peppers – with Spinach and Artichoke

  • Author: Amy Estes
  • Total Time: 40 minutes
  • Yield: 6 people 1x
  • Diet: Vegetarian


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. 


  • 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


  1. 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.
  2. 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.
  3. Place the goat cheese in a medium-size mixing bowl and mix lightly with a rubber spatula to soften.
  4. Add in the cooled spinach artichoke mixture and mix well, add in the parmesan cheese and lemon juice. Mix everything together.
  5. Using a small spoon, fill each mini pepper with the spinach, artichoke, cheese mixture and place them onto the baking sheet.
  6. Bake in the preheated oven on the middle rack to for 15-20 minutes. Watch them since oven times and temps may vary.
  7. Once the cheese is nice and melty and the top of the peppers are slightly browned then remove them from the oven.
  8. Top with some fresh parsley, plate and Enjoy!


  1. 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.
  2. This recipe uses small sweet peppers ( a smaller version of bell pepper but much sweeter) you can find in most grocery stores.
  3. 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.
  4. 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.
  5. Kale can be used in place of the spinach but may take another minute or so to cook down.
  6. 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.
  7. 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. 
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baked
  • Cuisine: American

Keywords: stuffed mini peppers, spinach and artichoke, min peppers, spinach, artichoke recipes