When the party schedule hits—especially around the holidays—my first instinct is usually to pull out a massive bowl of classic spinach artichoke dip. But honestly? Sometimes I’m just tired of the inevitable double-dipping situation, or maybe I just can’t stand how heavy a scoop of that dip feels!
That’s why I’ve landed on, and now constantly serve, these amazing Spinach Artichoke Stuffed Mini Peppers. They take all that warm, gooey, savory flavor you crave and package it into a perfect, individual bite. Trust me, these are my go-to for any gathering, whether it’s a big potluck or just a casual Sunday night supper. They seriously disappear first, every single time. They are just such fantastic Thanksgiving appetizer recipes because they look so fancy but are ridiculously easy.
Why This Spinach Artichoke Stuffed Mini Peppers Recipe Works So Well
I love a good dip, but when it comes to ease and presentation, the mess factor just isn’t worth it sometimes. These stuffed peppers solve all those problems beautifully. They’re just brilliant for parties!
- They offer the perfect portion control we all need. No massive serving spoons or worrying about how much cheese is on your cracker. These are truly wonderful Fall Finger Foods For Party options.
- They look so festive sitting on a platter, making them instantly special enough for bigger events, but they are simple enough to feature in your weekly rotation as great Dinner Ideas Easy.
Perfect Portion Control and Presentation
My favorite thing about using mini peppers over a standard bowl of dip is that every person gets the perfect little boat of flavor. The peppers themselves—so colorful and naturally sweet—hold everything together. They aren’t bulky, so you can pile them onto a plate without feeling like you’re eating a whole meal before the main course even hits the table.
Simple Assembly for Your Spinach Artichoke Stuffed Mini Peppers
Seriously, this is about as easy as it gets. You sauté a few things quick, mix it up, and spoon! Thirty-five minutes total means I can whip up a batch of Spinach Artichoke Stuffed Mini Peppers right before guests arrive without panicking. That speed is essential for me.
Gathering Ingredients for Spinach Artichoke Stuffed Mini Peppers
You might look at this list and think, “Oh, this is fancy,” but trust me once you have these on hand, putting them together is a breeze! The key to truly great Thanksgiving Dinner Ideas that wow people is starting with quality ingredients, even for quick appetizers.
We are using mini peppers—the little sweet ones, not the big bell peppers—so remember to grab 12 of those. The filling is what really matters here. It’s all about balancing that creamy tanginess!
- Peppers: 12 mini peppers. Make sure they are vibrant and firm!
- For Sautéing: We need 1 tablespoon of olive oil, 3 cloves of garlic (minced well—don’t skip mincing!), and 1 small shallot, which should give you about 1/4 cup when minced.
- The Heart of It: Stir in 4 cups of fresh spinach. Yes, that seems like a lot, but it wilts down to almost nothing! Then, 6 oz jar of marinated artichokes, which you must make sure are well-drained and roughly chopped before they hit the pan.
- The Creamy Base: This is where we step up the flavor! Use 3 oz of softened goat cheese, like a good Chevre. I adore goat cheese here because its tang cuts through the richness, but if you can’t find it, cream cheese works too. We also mix in 1/4 cup of grated parmesan cheese and 1 tablespoon of fresh lemon juice, plus salt and pepper to taste.
Ingredient Clarity and Preparation Notes
Listen, the artichokes are important. Make sure they are the marinated kind if you can find them; they have way more flavor than the plain canned ones. When you drain them, really press out the liquid. Nobody wants a watery filling, especially for this recipe!
Also, make sure that goat cheese is room temperature before you start mixing. Trying to beat cold, hard cheese into a smooth mixture is just frustrating. I usually set mine out right when I start heating the oil for the shallots. Having that soft goat cheese ready makes the final mix so much easier to handle.
Step-by-Step Guide to Making Spinach Artichoke Stuffed Mini Peppers
Okay, let’s get these beauties built! This is the fun part where everything comes together. The total time is only 35 minutes, so even if you’re hosting last minute, you’ve got this handled. Just make sure you have all your ingredients prepped and ready to go before you turn on the stove for the best results.
Preparing the Mini Peppers
First thing first: your oven needs a head start. Go ahead and preheat that to 375 degrees F. While it’s warming up, grab your little peppers. You need to slice each one right down the middle, lengthwise. Then, you’ll take a small spoon—a teaspoon works great—and scoop out all the white ribs and seeds inside. You want these cleaned out completely so you have a nice, clear boat ready to hold all that cheesy goodness. Lay them cut-side up on your prepared baking sheet to make sure they all fit cozily.
Creating the Creamy Spinach Artichoke Filling
Now for the filling! Heat up that skillet with just 1 tablespoon of olive oil over medium-high heat. Toss in your minced shallots and let them cook for about 2 or 3 minutes until they start softening up—you want them translucent, not brown. Add your minced garlic and cook for just one more minute until you can really smell it; don’t let it burn! Toss in the 4 cups of fresh spinach and the chopped, drained artichokes. Cook until the spinach totally wilts down, maybe 2 minutes, then take the whole mixture off the heat and let it cool down a bit. This cooling step is key!
Once the veggie mix isn’t piping hot, put the softened goat cheese into your mixing bowl. Dump the slightly cooled spinach mixture on top. Now, mix—but gently at first. Then add your Parmesan and the fresh lemon juice. Stir until it’s all combined. That vibrant lemon zing really brightens this up, making it one of my favorite easy recipes for kids to sneak veggies into, too!
Stuffing and Baking Your Spinach Artichoke Stuffed Mini Peppers
Time to fill ’em up! Grab that small spoon again and carefully fill each pepper half right to the top with your creamy spinach artichoke mixture. You should have just about 24 halves covered. Arrange them nicely on your baking pan. Pop them into that preheated 375-degree oven, right on the middle rack.
Bake them for about 15 to 20 minutes. I usually check mine around 17 minutes. You’re looking for two things: the cheese on top should be totally melted, and the edges of the mini peppers themselves should look just slightly tender, maybe even a tiny bit charred on the tips. Pull them out, dust with fresh Parmesan, and serve immediately. Nothing beats a hot, fresh batch of Spinach Artichoke Stuffed Mini Peppers!
Tips for Perfect Spinach Artichoke Stuffed Mini Peppers Every Time
Even though this recipe is pretty straightforward, I’ve learned a few tricks over the years to make sure these turn out perfectly every time, especially when I’m planning them for large gatherings, like my favorite Fall Appetizers For Party spread.
Moisture Control in the Spinach Artichoke Stuffed Mini Peppers Filling
The biggest enemy of creamy fillings is water. Since we’re using spinach, which holds a ton of liquid, you *must* deal with that moisture after wilting. Once the spinach is cooked down, you need to let it cool slightly, then grab handfuls and squeeze out every drop of extra water over the sink. Seriously, squeeze hard!
The same goes for those chopped artichokes—drain them really well and maybe even press them between paper towels. Keeping the filling dry ensures your Spinach Artichoke Stuffed Mini Peppers bake up rich and cheesy, not soupy and sad. Dry filling means great texture!
Ingredient Substitutions for Spinach Artichoke Stuffed Mini Peppers
I always tell people that while this exact combination of ingredients creates the best flavor profile for my current Spinach Artichoke Stuffed Mini Peppers, I totally understand needing to make swaps based on what you have or what your guests prefer. Flexibility is key when you’re hosting!
The cheese situation is the easiest one to adjust. That goat cheese gives a wonderful tanginess, but if you’re not a fan, you can absolutely substitute it with an equal amount of softened full-fat cream cheese. It will make the filling a bit milder, but still wonderfully creamy. You might want to add an extra squeeze of lemon juice if you go the cream cheese route to bring back that sharpness.
For the peppers themselves, if you can’t track down the little mini sweet ones, you can certainly use larger bell peppers. Just remember the baking time will increase significantly. Slice the large ones in half and scoop out the seeds, but expect to bake them closer to 25 to 30 minutes, just to be safe. They make marvelous Dinner Ideas Easy, even if they take just a little longer!
If you are trying to lower the dairy content, this filling gets tricky because the cheese is what holds it together, but you could try a dairy-free cream cheese alternative. Just be aware the texture might change slightly. I always keep testing these kinds of swaps, so let me know in the comments if you find a perfect vegan substitute for your batch of Spinach Artichoke Stuffed Mini Peppers!
Serving Suggestions for These Stuffed Peppers
I often make a big batch of these peppers because they are legitimately perfect for so many different eating occasions. They feel light enough for an afternoon snack but satisfying enough to anchor a whole meal, especially when paired with the right sides.
For a true family meal—think Sunday Dinner Ideas—we don’t usually stop at just appetizers. These stuffed peppers shine as a really fun side dish. When I serve them this way, I make sure to pair them with something simple but fresh so the creamy filling really stands out. A big, vibrant salad with a light vinaigrette is always perfect alongside them.
They work wonderfully as quick Supper Ideas, too. If you make about 8 to 10 pepper halves per person, it becomes a great light dinner! Pair them with some crusty bread for dipping up any of the melted cheese that might leak out onto the pan. That little bit of extra cheese on bread is better than anything, honestly.
And if you’re looking for Easy Lunch Ideas for next day? These reheat beautifully. Just toss four or five on a small plate, pop them in the oven for five minutes to crisp up the peppers again, and you’ve got a flavorful, compact lunch ready to go. They travel so much better than messy dips do!
Storing and Reheating Your Spinach Artichoke Stuffed Mini Peppers
One of the joys of making a big batch of these is knowing you have leftovers for the next day, whether that’s for a quick snack or an Easy Lunch Idea. Once they have cooled down completely, store your leftover Spinach Artichoke Stuffed Mini Peppers in an airtight container. They are good in the fridge for about three days.
Now, how to reheat? Skip the microwave if you can! That heat turns the pepper soft and the filling a bit chewy. I highly recommend reheating them in a toaster oven or a regular oven set to 350 degrees F for about 5 to 8 minutes. That little bit of dry heat brings the filling back to creamy perfection and tightens up the pepper skin again. They taste almost as good as fresh!
Frequently Asked Questions About Spinach Artichoke Stuffed Mini Peppers
I always get a ton of questions once people see how quickly these disappear at a party. They’re certainly popular, and it makes sense that folks want to know how to prep them for big events like a big spread of Thanksgiving Potluck Ideas!
Can I make the filling for the Spinach Artichoke Stuffed Mini Peppers ahead of time?
Yes, absolutely! This is one of my favorite time-saving hacks. You can mix up the entire filling—the spinach, artichokes, cheeses, and seasoning—and put it into an airtight container. Keep it in the fridge for up to two days. When you’re ready, just scoop it into your peppers and bake them according to the recipe instructions. Keep in mind the filling might need a minute longer than if it were warm, so watch that cheese.
What is the best way to use these as Sunday Dinner Ideas?
While these are fantastic as an appetizer, they work really well as a side dish for a lighter Sunday Dinner Idea, especially if you’re having roasted chicken or a simple steak. Instead of serving 4 or 5 per person, just serve them two per person alongside a larger main course. They add color and that satisfying, savory element without weighing the whole meal down. They make great Lunch Recipes too, if you have leftovers!
I hope these pointers help you serve up the best batch yet. Remember, you can check out our general recipe disclaimer here: recipe disclaimer.
Nutritional Estimates for Spinach Artichoke Stuffed Mini Peppers
Now, I know that when we’re making something this delicious—especially for a party spread—we aren’t exactly keeping a running tally of macros, but people always ask about the nutrition involved!
Since my recipe is highly adaptable (hello, different cheeses!), I can’t give you an exact science-backed number, but based on the ingredients listed—that’s 12 peppers making 24 servings—here is a rough estimate for what one mini pepper half costs you nutritionally.
Remember, this is an estimate based on standard ingredient measurements, so treat this as a helpful guide rather than a certified nutritional label:
- Calories per serving: About 55 to 65 calories
- Total Fat: Roughly 4-5 grams
- Protein: Around 3 grams
- Carbohydrates: About 2-3 grams
See? That’s why these are such amazing alternatives to dips! They offer that creamy, cheesy satisfaction without pouring on the heavy calories. The bulk of the calories come from the goat cheese and Parmesan, naturally, but since they are wrapped in a fresh pepper, they feel so much lighter!
Share Your Experience Making Spinach Artichoke Stuffed Mini Peppers
I truly love hearing from you all! When you make these amazing Spinach Artichoke Stuffed Mini Peppers, please come back and leave a rating. Let me know in the comments if you served them as Thanksgiving Dinner Ideas side dishes or if they were your go-to game day snack. Don’t forget to tag me in your photos; I want to see those perfectly golden, cheesy tops!
Spinach Artichoke Stuffed Mini Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Choose the dish you want to bake the peppers in. Spray a small baking pan with cooking spray. Slice each pepper in half lengthwise. Use a spoon to clean out the ribs and seeds inside each pepper. Layout the peppers on the baking sheet to check the fit.
- Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add the shallots and cook for 2 to 3 minutes. Add the garlic and cook for 1 minute. Add the spinach and artichokes. Season with a pinch of salt and pepper. Cook for about 2 minutes until the spinach wilts, then set the mixture aside to cool.
- Place the goat cheese in a medium-sized mixing bowl and mix lightly with a rubber spatula to soften it.
- Add the cooled spinach artichoke mixture to the bowl with the goat cheese and mix well. Add the parmesan cheese and lemon juice, then mix everything together.
- Use a small spoon to fill each mini pepper half with the spinach, artichoke, and cheese mixture. Place the filled peppers onto the baking sheet. You should have enough filling for 24 pepper halves.
- Bake the stuffed peppers in the preheated oven on the middle rack for 15 to 20 minutes. Watch them, as oven times and temperatures can vary. 17 minutes worked well for me.
- Remove the peppers from the oven once the cheese is melted and the top of the peppers are slightly browned.
- Top with some freshly grated parmesan cheese, then serve.