Go Back
- 4 medium-sized bell peppers (any color you prefer) - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, thoroughly drained and chopped - 1 cup cream cheese, softened to room temperature - ½ cup sour cream - 1 cup shredded mozzarella cheese, divided - ½ cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon crushed red pepper flakes (optional, for a kick) - Salt and freshly cracked black pepper to taste - Olive oil for drizzling All the ingredients are measured in cups and teaspoons. This helps make the recipe easy to follow. You can use a standard measuring cup for accuracy. For example, one cup equals eight ounces. This is key when mixing your filling, as the right amount affects taste and texture. You can use different types of peppers. Try jalapeños for a spicier kick or mini sweet peppers for a fun appetizer. Greek yogurt can replace sour cream for a lighter option. If you want a dairy-free version, use vegan cream cheese and cheese alternatives. Don't have artichokes? You can swap them for chopped mushrooms or spinach. Start by preheating your oven to 375°F (190°C). This ensures a nice, even cook. Next, take your bell peppers and cut the tops off. Remove the seeds and membranes inside. This step is key for a clean and tasty bite. Place the peppers upright in a baking dish. Drizzle some olive oil over them. This adds flavor and helps prevent sticking. In a medium bowl, mix the fresh spinach, chopped artichoke hearts, and softened cream cheese. Add in sour cream, half a cup of shredded mozzarella, and grated Parmesan cheese. Then, stir in minced garlic and onion powder. If you like some heat, sprinkle in crushed red pepper flakes. Season with salt and black pepper to taste. Mix everything well until you have a creamy filling that smells amazing. Now it's time to stuff the peppers! Spoon the filling into each pepper, pressing it down gently. Make sure to fill them to the top. Sprinkle the remaining mozzarella cheese on top of each pepper for that cheesy goodness. Cover the baking dish loosely with aluminum foil. Bake the peppers for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Watch for that golden brown cheese! Once done, let the peppers cool a bit before serving. Enjoy this flavorful treat! For the complete recipe, check out the Full Recipe. To make the cheese layer perfect, use a mix of cheeses. I like to combine mozzarella and Parmesan. This makes the dip creamy and rich. Spread the cheese evenly on top of the stuffed peppers. This helps create a golden crust as they bake. To keep the peppers tender, choose medium-sized ones. They hold the filling well and cook evenly. Before stuffing, drizzle a little olive oil on them. This adds flavor and helps them soften. Bake them covered for the first part of cooking. This traps steam and helps them cook through. When serving, place the stuffed peppers on a colorful plate. Garnish with fresh herbs like basil or parsley. You can also add a drizzle of balsamic reduction. This adds a sweet touch to the dish. For a complete meal, serve with a side salad or crusty bread. Try these tips to make your spinach artichoke dip stuffed peppers shine. For the complete recipe, check out the Full Recipe section. {{image_4}} You can use many types of peppers for this dish. Bell peppers work great, but try other options too. Mini sweet peppers add fun bites. Poblano peppers give a smoky flavor. Jalapeños add heat for spice lovers. Each pepper choice brings its unique taste. Want to make your stuffed peppers heartier? Add protein to the mix! Shredded rotisserie chicken blends well with the dip. For seafood fans, crab meat adds a rich touch. Even diced tofu can work for a plant-based option. Adjust the filling to suit your taste. You can make this dish vegetarian or vegan easily. Swap cream cheese for vegan cream cheese. Use plant-based sour cream in place of regular. Nutritional yeast can replace cheese for a cheesy flavor. These changes keep the dish tasty without meat or dairy. For the full recipe, check out Spinach Artichoke Dip Stuffed Peppers 🥗. After you make your spinach artichoke dip stuffed peppers, let them cool. Place them in an airtight container. They will stay fresh for up to three days in the fridge. Make sure to keep them covered to prevent drying out. To reheat, take the peppers out of the fridge. Preheat your oven to 350°F (175°C). Place the stuffed peppers on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. If you want a crispy top, remove the foil for the last 5 minutes. You can freeze these stuffed peppers, too! First, let them cool completely. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can prep the stuffed peppers a day ahead. Just make the filling and stuff the peppers. Cover them and keep them in the fridge. When you are ready to bake, let them sit at room temperature for about 20 minutes. Then, bake as instructed in the full recipe. This saves time and makes dinner easy. These stuffed peppers pair well with many sides. You can serve them with a fresh salad or some warm bread. Rice or quinoa also make a great side. For a fun twist, try them with tortilla chips for some crunch. To change the spice level, you can add or remove red pepper flakes. If you like it mild, skip the red pepper flakes. For more heat, add extra flakes or try a spicy cheese. You can also serve with hot sauce on the side for those who want more kick. This post covered how to make tasty Spinach Artichoke Dip Stuffed Peppers. We discussed key ingredients and their measurements. You learned about preparation, baking, and tips for perfecting your dish. Variations help you customize to your taste, and storage tips made planning easier. In the end, you can enjoy these fun flavors anytime. Follow these simple steps to impress family and friends with your cooking.

- Spinach Artichoke Dip Stuffed Peppers

Discover the deliciousness of Spinach Artichoke Dip Stuffed Peppers, a perfect appetizer for any gathering! These colorful bell peppers are loaded with a creamy mixture of spinach, artichoke hearts, and gooey cheeses, creating a mouthwatering dish that's sure to impress. In just 50 minutes, you can whip up this crowd-pleaser that pairs beautifully with any meal. Click through for the full recipe and elevate your next event with this tasty treat!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized bell peppers (any color you prefer)

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, thoroughly drained and chopped

1 cup cream cheese, softened to room temperature

½ cup sour cream

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes (optional, for a kick)

Salt and freshly cracked black pepper to taste

Olive oil for drizzling

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set them upright in a baking dish. Drizzle a small amount of olive oil over the peppers, ensuring each one is lightly coated to prevent sticking and enhance flavor.

      In a medium-sized mixing bowl, combine the finely chopped spinach, artichoke hearts, softened cream cheese, sour cream, half (½ cup) of the shredded mozzarella cheese, grated Parmesan cheese, minced garlic, onion powder, and crushed red pepper flakes (if desired). Season the mixture with salt and freshly cracked black pepper to taste.

        Mix all the ingredients thoroughly using a spoon or spatula until you have a creamy, cohesive filling.

          Generously stuff each bell pepper with the spinach-artichoke filling, pressing it down gently to ensure they are well packed but filled to the top.

            Sprinkle the remaining (½ cup) shredded mozzarella cheese evenly over the tops of each stuffed pepper, creating a delicious cheesy layer.

              Loosely cover the baking dish with aluminum foil to allow for steam while baking, then place it in the preheated oven. Bake for 25 minutes to ensure the filling heats through.

                After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has turned a delightful golden brown.

                  Once the peppers are baked to perfection, remove the dish from the oven and let the stuffed peppers cool slightly before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the warm stuffed peppers on a vibrant serving platter, garnished with fresh basil or parsley for a burst of color. For an extra touch of elegance, drizzle a balsamic reduction around the plate to complement the flavors.