Spinach Artichoke Pepper Bites
10 mins
prep
15 mins
cook
6
servings
Seedless mini peppers stuffed with a creamy spinach and artichoke mixture, topped with panko and baked until golden.
Spinach Artichoke Pepper Bites
Seedless mini peppers stuffed with a creamy spinach and artichoke mixture, topped with panko and baked until golden.
10 mins
prep
15 mins
cook
6
servings
Ingredients
- 1.5 lb Seedless Mini Peppers
- 6 oz artichoke hearts, drained & chopped
- 5 oz baby spinach, wilted & roughly chopped
- 3 oz cream cheese
- ½ cup plain Greek yogurt
- ½ cup Parmesan cheese*, shredded
- 1½ tsp garlic*, minced
- ⅓ cup panko crumbs*
- ¼ tsp Italian seasoning*
- salt & pepper*, to taste
-
* Check if you already have this ingredient
The Process
1 Preheat oven to 325°F. Slice peppers in half lengthwise and arrange on a baking sheet, cut side up.
2 In a bowl, mix together spinach, artichokes, cream cheese, Greek yogurt, Parmesan, garlic, Italian seasoning, salt, and pepper.
3 Fill each pepper half evenly with the mixture; sprinkle panko crumbs on top.
4 Bake 15–20 minutes until crumbs are golden.
5 Remove from oven and serve warm.
Ingredients
- 1.5 lb Seedless Mini Peppers
- 6 oz artichoke hearts, drained & chopped
- 5 oz baby spinach, wilted & roughly chopped
- 3 oz cream cheese
- ½ cup plain Greek yogurt
- ½ cup Parmesan cheese*, shredded
- 1½ tsp garlic*, minced
- ⅓ cup panko crumbs*
- ¼ tsp Italian seasoning*
- salt & pepper*, to taste
-
* Check if you already have this ingredient
The Process
1 Preheat oven to 325°F. Slice peppers in half lengthwise and arrange on a baking sheet, cut side up.
2 In a bowl, mix together spinach, artichokes, cream cheese, Greek yogurt, Parmesan, garlic, Italian seasoning, salt, and pepper.
3 Fill each pepper half evenly with the mixture; sprinkle panko crumbs on top.
4 Bake 15–20 minutes until crumbs are golden.
5 Remove from oven and serve warm.
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