Spinach & Artichoke Stuffed Mini Peppers

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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Yield: 12-14 Servings


  • 1 pound mini sweet peppers, halved and deseeded
  • 4 ounces cream cheese, softened at room temperature
  • 1 tablespoon mayonnaise
  • 7 ounces quartered artichoke hearts, diced
  • 1/2 cup fresh spinach
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1 garlic clove, minced
  • salt and pepper, to taste


  1. Preheat oven to 400 degrees. Line parchment paper on a large baking sheet. Place the mini sweet peppers onto the baking sheet. Set aside.
  2. Mix together the cream cheese, mayonnaise, artichoke hearts, spinach, mozzarella cheese, parmesan cheese and garlic together. Season with salt and pepper, to taste.
  3. Using two spoons place the spinach and artichoke dip into the mini sweet peppers.
  4. Bake for 10 minutes and then broil for another 1-2 minutes.
  5. Serve immediately.

Recipe from Real House Moms