Ok, so let’s talk about party food. You get invited to a thing, and you have to bring a dish. The panic sets in, right? You want to bring something that makes people say “Ooh, what’s this?” but you also don’t want to be stuck in the kitchen for hours.
I get it. Totally. That’s why these stuffed mini peppers are kind of my secret weapon. They look all fancy and like you worked really hard, but they’re secretly so, so easy to make.
Seriously, you’re just mixing a few things in a bowl, stuffing them into little peppers, and baking. That’s it. Let’s make something awesome that’ll make you look like a kitchen rockstar.
What You’ll Need
This list looks simple, and that’s because it is. No weird ingredients you have to search three different stores for.
- Mini Bell Peppers: About a pound of them. Get the bag of mixed colors, it just looks prettier.
- Goat Cheese: One 4-ounce log. Let it sit out for a bit to get soft.
- Cream Cheese: About 4 ounces. Again, make sure it’s softened up.
- Artichoke Hearts: One can (around 14 ounces), packed in water or brine. Make sure to drain it well.
- Spinach: A 5-ounce bag of fresh baby spinach. You can use frozen, but fresh is easier here.
- Garlic: 2 cloves, minced up really fine. Or use the jarred stuff, I won’t tell.
- Salt & Pepper: Just a pinch of each, to your own taste.
- Olive Oil: Just a little bit to toss the peppers in.
The Tools for the Job
You don’t need any wild kitchen gadgets for this.
- A baking sheet
- A big mixing bowl
- A knife for chopping
- A spoon or small spatula for mixing
How to Make These Awesome Stuffed Peppers
Alright, here’s the game plan. It’s super simple, so don’t sweat it.
Step 1: Get your oven ready. Turn it on to 400°F (200°C). While that’s heating up, you can get the peppers ready.
Step 2: Wash the mini peppers. Then, slice them in half from the stem down to the tip. Use a little spoon to scoop out the seeds and any white bits inside.
Step 3: Throw the pepper halves into a bowl. Drizzle just a little olive oil on them and a pinch of salt and pepper. Toss them around so they all get a little bit coated.
Step 4: Spread the peppers out on your baking sheet. Make sure the cut side is facing up. Now, pop them in the oven for about 10 minutes. This just helps them soften up a bit before we stuff them.
Step 5: While the peppers are in the oven, let’s make the filling. Chop up your spinach and your drained artichoke hearts pretty fine. The smaller the pieces, the easier it is to stuff.
Step 6: In your big mixing bowl, dump in the softened goat cheese and cream cheese. Add the chopped spinach, artichoke hearts, and the minced garlic. Mix it all up until it’s combined. Give it a taste and add more salt or pepper if you think it needs it.
Step 7: Take the peppers out of the oven. Now for the fun part. Spoon the cheese mixture into each little pepper half. Don’t be shy, fill ’em up.
Step 8: Put the stuffed peppers back in the oven. Bake them for another 12-15 minutes. You’ll know they’re done when the filling is hot and bubbly and a little golden on top. Let them cool for a few minutes because that filling is HOT.
Pro Tips from My Kitchen
I’ve made these a bunch of times, and I’ve messed them up so you don’t have to. Here are a few things I learned.
- Squeeze That Liquid Out! If you’re using canned artichokes or frozen spinach, you HAVE to get all the water out. Squeeze it with your hands, press it in a strainer, do whatever you have to do. If you don’t, your filling will be a watery, sad mess.
- Soften Your Cheese. Don’t try to mix the filling with rock-hard cream cheese and goat cheese from the fridge. It’s a nightmare. Let them sit on the counter for 30 minutes. It makes mixing a thousand times easier.
- Use a Baggie to Fill. This is my favorite trick. Scoop all the filling into a plastic sandwich bag. Snip off one of the bottom corners. Now you have a little piping bag. It makes filling the tiny peppers so fast and clean.
Swaps and Fun Variations
Don’t have something on the list? Or just want to mix it up? No problem. This recipe is hard to mess up.
- Cheese Swaps: Not a fan of goat cheese? You can use all cream cheese, or try feta for a salty kick. A little bit of shredded Parmesan or mozzarella on top before baking is also amazing.
- Add Some Crunch: Sprinkle some breadcrumbs or chopped walnuts on top before the final bake. It adds a really nice texture.
- Make it Meaty: Some crumbled cooked bacon or shredded chicken mixed into the filling is a game-changer.
- Spice it Up: If you like some heat, add a pinch of red pepper flakes or some finely chopped jalapeño to the cheese mixture.
Nutrition and Diet Stuff
Here’s a quick look at what you’re eating and how to make it fit your diet.
| Nutrition Facts (Approximate per pepper) | |
|---|---|
| Calories | 35-45 kcal |
| Protein | 2g |
| Fat | 3g |
| Carbohydrates | 2g |
| Fiber | 1g |
| Dietary Swaps | What to Change |
|---|---|
| Keto/Low-Carb | This is already pretty keto-friendly! Just watch your portion size. |
| Vegetarian | It’s already vegetarian! |
| Gluten-Free | This recipe is naturally gluten-free. |
| Dairy-Free | Use dairy-free cream cheese and a dairy-free feta or other cheese substitute instead of goat cheese. |
Meal Pairing Ideas
These are great on their own as an appetizer or a snack.
But if you want to make them part of a bigger meal, they go really well with grilled chicken or fish. They also make a great side dish for a steak.
Make-Ahead and Storage Tips
Got leftovers? Or want to prep for a party? Easy peasy.
You can make the filling a day or two ahead of time and just keep it in an airtight container in the fridge. You can also stuff the peppers, put them on the baking sheet, cover them with plastic wrap, and store them in the fridge for up to a day before you bake them.
If you have leftovers, just pop them in a container and keep them in the fridge. They’re good for about 3 days. You can eat them cold or warm them up in the microwave or oven.
FAQs
Q1. Can I use an air fryer to make these?
Ans: Yes! Totally. Cook them at around 370°F for about 8-10 minutes, or until the filling is hot and bubbly.
Q2. My filling turned out kind of runny. What did I do wrong?
Ans: You probably didn’t squeeze enough water out of the artichoke hearts or spinach. That’s the number one reason for watery filling. It’s okay, they’ll still taste good!
Q3. Can I use big bell peppers instead of mini ones?
Ans: For sure. Just slice a regular bell pepper in half and fill it up. You’ll need to bake it for longer, probably closer to 25-30 minutes, so the bigger pepper has time to get soft.
Wrapping Up
See? That wasn’t so bad. You can totally make these. They’re perfect for pretty much anything—a potluck, a game day snack, or just when you feel like eating something yummy.
So give them a try! And when you do, I’d love to hear how they turned out. Drop a comment below and let me know if you made any fun changes or if you have any questions. Happy cooking
