Spinach & Artichoke Dip Stuffed Baby Sweet Peppers

Sweet peppers stuffed with cheesy, garlicy spinach & artichoke dip.


I was never really a big fan of spinach and artichoke dip – it was always a texture thing for me (which a lot of things are!)  But then I had it a couple months ago and fell in love again… something about it was just what I needed in that moment and I’ve wanted to make my own since.

AND THEN I had these sweet little baby peppers at a banquet that were stuffed with lots of cheese and warm and totally delicious that I wanted to make those too… ANNNND THEEENNN I decided to mesh the two together and – bam, now we have the best of both – these little babies that are a perfect appetizer or an afternoon snack.  The filling is hot and cheesy, the peppers are crunchy and sweet – a combination I’m totally digging and I will definitely make these over and over again… In fact – my daughter and I made a half batch on Wednesday night and it was our dinner!

Spinach & Artichoke Dip Stuffed Baby Sweet Peppers

  • 24 sweet baby peppers
  • 4 oz. cream cheese, softened
  • ¼ cup sour cream
  • ½ cup shredded swiss cheese
  • ½ cup frozen spinach
  • 6 oz. jar artichoke hearts, drained and chopped
  • ½ tsp pepper
  • ½ tsp salt
  • 2 tsp instant garlic (more or less to taste)
  1. Wash and dry the pepper and cut off the tops.  Use your finger to push aside the membrane and loosen the seeds.  Give the pepper a shake or two to dump out the seeds.
  2. Mix together the remaining ingredients until smooth.
  3. Stuff each pepper until overflowing and place them in a muffin tin, 4 in each cup.
  4. Cook the peppers at 350 degrees for 20 minutes or until filling is bubbly and beginning to brown.

Recipe Notes:

  • You can buy these peppers, usually in a bag of 10-12, in the produce section.
  • You can eat the seeds – they aren’t spicy like a jalapeno!
  • Use this as your go-to spinach and artichoke dip recipe, and chop up some peppers to put in it and bake as noted and serve with pita or tortilla chips.

Prep Time:  20 minutes     Total Time:  40 minutes     Servings:  24

Estimated Calories per Serving – based on one pepper – 45.  Estimated using regular cream cheese, regular sour cream and olive oil marinated artichoke.


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