Spinach & Artichoke Stuffed Mini Peppers

• Vegetarian
• Gluten free

• Produce

  • 7 oz Artichoke hearts
  • 1 Garlic clove
  • 1/2 cup Spinach, fresh
  • 1 lb Sweet peppers, mini

• Condiments

  • 1 tbsp Mayonnaise

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 oz Cream cheese
  • 1/4 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese

Found on realhousemoms.com

Description

Ingredients

• 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

Directions

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