Dinner

Spinach and Artichoke Stuffed Mini Peppers Recipe

ByJulian Dempsey November 21, 2025November 21, 2025

Introduction

These Spinach and Artichoke Stuffed Mini Peppers make a perfect appetizer that’s both colorful and flavorful. Filled with a creamy blend of spinach, artichokes, and cheeses, they’re easy to prepare and sure to please any crowd.

The dish shows eight stuffed bell pepper halves in a white plate, placed on a white marbled surface with scattered orange, red, and brown autumn leaves. There are four red and four yellow bell peppers, each cut in half and filled with a mix of finely chopped dark green spinach and melted light yellow cheese with a slightly golden toasted top. The filling is heaped above the edges of the pepper halves, giving the dish a layered look with the vibrant shiny pepper skin on the bottom and the textured cheesy spinach on top. The image is bright and colorful, emphasizing the contrast between the yellow and red peppers and the rich green and golden spinach cheese filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 mini bell peppers, halved and seeded
1 cup chopped spinach
1/2 cup chopped artichoke hearts
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a medium bowl, mix together the chopped spinach, artichoke hearts, softened cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, and season with salt and pepper.
Step 3: Spoon the spinach and artichoke mixture into each halved and seeded mini pepper evenly.
Step 4: Arrange the stuffed peppers on a baking sheet in a single layer.
Step 5: Bake in the preheated oven for 15 to 20 minutes, until the peppers are tender and the filling is hot and bubbly.
Step 6: Serve the stuffed mini peppers warm as a delicious appetizer or snack.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the filling mixture.
Swap mozzarella for feta cheese for a tangier twist.
Use fresh spinach if possible, but frozen spinach works fine if thawed and drained thoroughly.
Try topping with breadcrumbs before baking for a crunchy finish.

Storage

Store any leftover stuffed mini peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook and dry them out.

How to Serve

The image shows eight stuffed bell pepper halves arranged on a white plate with a white marbled surface underneath, scattered with autumn-colored leaves. Four peppers are yellow and four are red, each filled with a creamy mixture topped with cooked spinach and melted golden cheese that has a slightly browned, bubbly texture. The filling is heaped inside the hollowed-out pepper halves, creating a three-layer look: the colorful pepper shell at the bottom, the creamy spinach mixture in the middle, and the melted cheese on top. The peppers are positioned in a loose circular pattern, making a visually warm and tasty presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed mini peppers a few hours in advance and keep them refrigerated until ready to bake. Just bake them fresh before serving.

Can I make this recipe vegan?

To make a vegan version, substitute the cream cheese and cheeses with plant-based alternatives and ensure the artichokes are fresh or canned without added animal products.

Spinach and Artichoke Stuffed Mini Peppers Recipe

★★★★★

4.5 from 111 reviews

Author: Julian
Total Time: 35 minutes
Yield: Serves 6
Diet: Vegetarian

Description

These Spinach and Artichoke Stuffed Mini Peppers are a delicious and creamy appetizer featuring tender mini bell peppers filled with a savory blend of spinach, artichoke hearts, cream cheese, and melted cheeses. Perfect for parties or a light snack, they are baked to golden perfection for a warm and cheesy bite.

Ingredients

Scale

Peppers

12 mini bell peppers, halved and seeded

Filling

1 cup chopped spinach
1/2 cup chopped artichoke hearts
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and pepper to taste

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and allow it to preheat fully to ensure even baking of the stuffed peppers.
Prepare the filling: In a medium bowl, combine the chopped spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, and season with salt and pepper. Mix thoroughly to create a creamy and flavorful filling.
Stuff the mini peppers: Take each halved and seeded mini bell pepper and fill them generously with the spinach and artichoke mixture, spreading evenly to fill each cavity.
Arrange for baking: Place the stuffed mini peppers on a baking sheet in a single layer, ensuring there is space between each for even cooking.
Bake the peppers: Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is bubbly and lightly golden on top.
Serve warm: Remove from the oven and serve the stuffed mini peppers warm as an appetizer or snack to enjoy the gooey and flavorful filling at its best.

Notes

You can prepare the filling a day ahead and refrigerate for convenience.
For a spicy kick, add a pinch of red pepper flakes to the filling.
These can be served with a dipping sauce such as ranch or marinara for extra flavor.
Make sure to seed the mini peppers properly to avoid bitterness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: spinach and artichoke stuffed peppers, mini bell peppers appetizer, baked stuffed peppers, creamy spinach appetizer

Julian Dempsey

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