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Artichoke Jalapeño Stuffed Mini Peppers

4 ingredient Trader Joes hack for the quickest, and most delicious appetizer

Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

  • 11 Mini Bell Peppers
  • 1 carton Trader Joes Artichoke + Jalapeño Dip
  • 3 Tbsp Parmesan Cheese
  • 1 Jalapeño, sliced (optional)
  • 2 Tbsp EVOO or avocado oil (oil spray works well too)

Instructions

  1. Preheat oven to 350 degrees°

  2. Slice bell peppers lengthwise and remove seeds and stems. Toss with oil, place on baking sheet and bake for 10-15 minutes. Remove from oven and let cool.

  3. Once cooled, fill with artichoke and jalapeño dip. You can spoon the dip, or add your dip to a plastic bag, cut off the tip, and pipe the dip in each pepper.

  4. Top each with a sprinkle of parmesan cheese and optional slice of jalapeño for some extra heat.

  5. Bake for another 10 minutes until cheese is melty. Turn on broiler and bake for another 1-2 minutes to get a nice crust ontop (skip this step if the tops are already browning).

Recipe Notes

What to use instead of Trader Joe's Artichoke and Jalapeño dip: 

2- 8 oz packages of cream cheese, 1- 14 oz can of artichoke hearts, diced up, 1- 4 oz can of green chilies, 1 jalapeño or can of jalapeños (optional), a tub of Parmesan cheese. 

If you use this recipe instead of Trader Joe's dip, this will make more dip than the above Trader Joes version, so you can fill up more bell peppers, or use as a classic dip for chips and vegetables.