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
Scale
- 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.
- 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