Spinach-Artichoke Stuffed Peppers Recipe Is the Easy Appetizer You’ve Been Looking For

Name: Spinach-Artichoke Stuffed Peppers Recipe Is the Easy Appetizer You’ve Been Looking For
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6 serving
Ingredients: ½ cup mayonnaise; 9 multicolored mini peppers; 1 Tbs. olive oil; 2 ½ cups frozen leaf spinach, thawed, squeezed dry; ¾ cup frozen artichoke hearts, thawed, drained, chopped; ¼ cup grated Parmesan cheese; 2 Tbs. lemon juice; ½ tsp. garlic powder; Pinch cayenne pepper; 1-2 scallions, white parts only, sliced (optional)

They're crunchy and cheesy with just enough spice. And they prep in just 20 minutes!

By Carissa Mosness

Reviewed by Susan Chiusano

Spice up your next get-together with our spinach-artichoke stuffed peppers recipe. These mini bite-sized appetizers hit every note: They’re crunchy, creamy, tangy, and have just enough spice. Plus, they’re easy to eat while you’re on the go, mingling and talking with your friends. And did we mention how cute and colorful they are? No one will be able to resist them!

Speaking of easy, these stuffed pepper appetizers are also simple to make, which is key when you’re hosting a party. Just quickly grill the peppers, stuff them with the savory cheesy artichoke filling, and put them back on the grill for a few minutes. That’s all there is to it!

Did you try this spinach-artichoke stuffed peppers recipe? We want to hear about it! Let us know how you liked them in the comments below.

Related: Looking for more stuffed pepper dishes? Try Air Fryer Stuffed Peppers Recipe with Couscous + Chicken Sausage

Yields

6 serving

Total Time

20 min

Prep Time

20 min

Cook Time

20 min

Ingredients

½ cup mayonnaise
9 multicolored mini peppers
1 Tbs. olive oil
2 ½ cups frozen leaf spinach, thawed, squeezed dry
¾ cup frozen artichoke hearts, thawed, drained, chopped
¼ cup grated Parmesan cheese
2 Tbs. lemon juice
½ tsp. garlic powder
Pinch cayenne pepper
1-2 scallions, white parts only, sliced (optional)

Instructions

Prepare grill for medium-high direct-heat cooking. Halve peppers lengthwise; remove seeds. Brush peppers with oil; grill until grill-marked and starting to soften, about 5 min.

Meanwhile, in bowl, combine spinach, artichokes, mayonnaise, Parmesan, lemon juice, garlic powder and cayenne. Dividing evenly, carefully spoon spinach mixture into pepper halves. Grill, covered, until heated through, about 5 min. If desired, garnish with scallions.