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Grilled Stuffed Mini Peppers with Jalapeno Artichoke Dip
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Grilled stuffed peppers are made with sweet mini peppers, filled with an easy, delicious creamy artichoke dip, creating the perfect appetizer for your next BBQ!
Course
Appetizer
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings
36
stuffed peppers
Calories
31
Author
Whitney Bond
Ingredients
4
oz
cream cheese
softened
½
cup
monterey jack cheese
grated
¼
cup
sour cream
1
jalapeno
de-seeded & minced
½
cup
artichoke hearts
chopped
1
tsp
onion powder
1
tsp
garlic powder
½
tsp
salt
2
lb
mini sweet peppers
app 3 dozen peppers - stems removed
Instructions
In a medium bowl, combine the cream cheese, monterey jack cheese, sour cream, minced jalapeno, artichoke hearts, onion powder, garlic powder and salt.
Transfer this mixture into a large plastic bag. Cut a small hole in the corner of the bag and pipe the mix into the mini sweet peppers.
Once all peppers have been filled, place the peppers on a grill over medium heat for 4-5 minutes per side.
Remove and serve immediately.
Nutrition
Calories:
31
kcal
|
Carbohydrates:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
63
mg
|
Potassium:
62
mg
|
Sugar:
1
g
|
Vitamin A:
885
mg
|
Vitamin C:
33.2
mg
|
Calcium:
19
mg
|
Iron:
0.1
mg