Spinach and Artichoke 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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6 oz jar marinated artichoke hearts
4 oz cream cheese, softened
1 Tbsp grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp black pepper
4 oz cooked shrimp (any size), coarsely chopped
20 sweet mini peppers
Garnishes: finely chopped chives (or parsley), sunflower seed kernels, or sliced green or black olives


Drain the artichoke hearts and pulse in a food processor until almost smooth. Add the cream cheese, oregano, onion powder, thyme, garlic powder, and black pepper until thoroughly mixed. Transfer the artichoke mix to a bowl and fold in the shrimp. Adjust salt.

Trim the tops from the peppers. Slice the peppers in half lengthwise and remove the seeds. Fill each pepper half with a scant teaspoon of shrimp and artichoke mixture and sprinkle with your choice of garnish.

Makes 40 Appetizers.

By Doug DuCap, about.com