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Spinach Artichoke Stuffed Mini Peppers - Healthy Appetizer Ideas

Spinach Artichoke Stuffed Mini Peppers

An easy and healthy appetizer, these stuffed mini peppers are a crowd-pleasing go-to! 
Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8


  • 24 mini peppers
  • 5 ounces baby spinach, wilted and roughly chopped
  • 6 ounces artichoke hearts, drained and chopped
  • 1/2 cup plain, nonfat greek yogurt
  • 3 ounces reduced fat cream cheese
  • 1/2 cup shredded parmesan cheese
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup seasoned panko crumbs


  • Preheat oven to 315 degrees F. Slice mini peppers in half lengthwise. In a mixing bowl, combine spinach, chopped artichokes, greek yogurt, cream cheese, parmesan cheese, garlic, Italian seasoning, salt and pepper. Stir to combine. Fill each mini pepper with spinach artichoke filling. Top each with seasoned panko crumbs. Bake for 15-20 minutes or until crumbs start to turn golden. To brown the crumbs further, broil for 1-2 minutes, watching carefully to avoid burning.