Try our Cheesy Artichoke Dip-Stuffed Mini Peppers! These tiny peppers pack a ton of rich flavor, including cheesy, garlicky goodness, into every bite.
What You Need
Original recipe yields 16 servings
16 assorted mini sweet peppers (orange, red, yellow)
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, minced
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 400ºF.
Cut peppers lengthwise in half; remove seeds and ribs. Place, cut sides up, on baking sheet sprayed with cooking spray.
Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
Bake 15 min. or until lightly browned.
Prepare using KRAFT Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.