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Appetizers / Snacks

Spinach & Artichoke-Stuffed Mini Peppers

With spinach, artichokes, and savory melted Parmesan, Italian flavors abound in these stuffed peppers. Cream cheese is a rich, smooth base for the filling, and fresh thyme offers a pungent, minty bite. Drain the spinach and artichokes well before adding them so their moisture doesn’t make the filling watery.

Sweet peppers come in a wide variety of sizes and colors, including light and dark green, yellow, red, and even purple. Pick an assortment of colors to make these peppers stand out.


16 servings

Total Time

30 minutes

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Test Kitchen Tip

To easily assemble and transport the peppers to the grill, put them together and carry them on a baking sheet.


Preheat grill to medium. Brush grill grate with oil.

Combine spinach, artichokes, cream cheese, ½ cup Parmesan, garlic, thyme, zest, and lemon juice in a large bowl; season with salt and pepper.

Fill each pepper half with 1 Tbsp. spinach mixture; top with shredded Parmesan.

Grill peppers, covered, until bottoms begin to blister, 56 minutes. Transfer peppers to a baking sheet to cool slightly.


Drain the spinach and artichokes in a strainer, then place it in a bowl and press to remove excess liquid.

Nutritional Facts

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