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)
- 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.
- Mix together the remaining ingredients until smooth.
- Stuff each pepper until overflowing and place them in a muffin tin, 4 in each cup.
- Cook the peppers at 350 degrees for 20 minutes or until filling is bubbly and beginning to brown.
- 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.