Grilled Peppers Stuffed with Creamy Artichoke Dip Recipe

Grilled stuffed peppers are made with sweet mini peppers filled with a creamy jalapeño artichoke dip—an easy, crowd-pleasing appetizer for summer barbecues and backyard gatherings.

Grilling season is here, and these grilled stuffed mini peppers deserve a spot on your appetizer menu. They combine sweet, colorful mini peppers with a rich, creamy jalapeño artichoke filling for a bite that’s both fresh and indulgent. They’re simple to prepare, easy to make ahead, and quick to finish on the grill when guests arrive—perfect for summer parties, potlucks, or a casual family cookout.

These peppers were inspired by a jalapeño artichoke dip I enjoyed at a neighborhood barbecue. After tasting it, I recreated a homemade version and filled sweet mini peppers with the mixture. The result is a portable, low-calorie appetizer that looks attractive on a platter and offers big flavor in every bite.

Healthy, Make-Ahead Appetizer

One of the best things about this recipe is how easy it is to prepare ahead of time. The dip comes together with just a few ingredients—cream cheese, monterey jack, sour cream, jalapeño, artichoke hearts and a couple of seasonings—and can be mixed and stored in the refrigerator until you’re ready to fill the peppers. Pipe the filling into halved or whole mini sweet peppers, keep them chilled, and then finish them on the grill for a warm, slightly charred bite. At roughly 31 calories per stuffed pepper, they’re a light snack that’s easy to enjoy without overindulging.

Mini sweet peppers add color and crunch, and the jalapeño in the filling can be adjusted to suit your heat preference. Removing the seeds keeps the filling milder, while leaving some seeds in will deliver more of a kick.

How to Grill Stuffed Peppers

For consistent results, grill the stuffed peppers over medium heat for about 4–5 minutes per side. That’s enough time to warm the filling through and slightly char the pepper skin without overcooking the vegetables. Using non-stick foil or placing the peppers in a grill basket makes turning and cleanup much easier, and helps prevent any filling from falling through the grates. If you prefer to bake them, a hot oven (around 400°F/200°C) for a similar amount of time will produce a nice result.

Serve the peppers warm, straight from the grill. They work well as a finger food appetizer at any outdoor gathering, or as a colorful side dish alongside grilled chicken, fish or steak.

Tips, Variations and Serving Suggestions

• Make it ahead: Mix the filling and store it in an airtight container for up to 24 hours. Pipe into peppers just before grilling for best texture.
• Adjust the heat: Use more or less jalapeño, or substitute a milder pepper if you want less spice. Roasted poblano or mild banana peppers can be used for a different flavor profile.
• Swap the cheese: Monterey Jack gives a mild, melty texture, but sharp cheddar or pepper jack are tasty alternatives for more bite.
• Make it vegetarian or richer: Add a sprinkle of breadcrumbs or panko to the filling for a little texture, or fold in grated parmesan for extra savory depth.
• Serving ideas: Arrange on a platter with fresh herbs, serve with crackers or toasted baguette slices, or offer alongside other grilled appetizers for a varied spread.

For inspiration, you can pair these peppers with grilled bruschetta chicken, grilled strawberry lemonade drinks, or a fruit-forward grilled dessert to round out a seasonal menu.

Grilled Stuffed Mini Peppers with Jalapeño Artichoke Dip

Ingredients

• 4 oz cream cheese, softened
• 1/2 cup Monterey Jack cheese, grated
• 1/4 cup sour cream
• 1 jalapeño, de-seeded & minced (adjust to taste)
• 1/2 cup artichoke hearts, chopped
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 lb mini sweet peppers (about 3 dozen), stems removed

Instructions

1. In a medium bowl, combine the cream cheese, Monterey Jack, sour cream, minced jalapeño, chopped artichoke hearts, onion powder, garlic powder and salt. Mix until smooth and evenly blended.
2. Transfer the mixture into a large plastic bag or piping bag. Cut a small hole in the corner and pipe the filling into each mini sweet pepper.
3. Place the filled peppers on a grill over medium heat. Grill for about 4–5 minutes per side, turning once, until the peppers are slightly charred and the filling is warmed through.
4. Remove from the grill and serve immediately. These are best enjoyed warm, but can also be served at room temperature.

Nutrition Facts

These grilled stuffed mini peppers are a simple, vibrant appetizer that add color and flavor to any gathering. With a quick prep time, easy grilling method, and flexible filling options, they’re an ideal choice whether you’re hosting a large barbecue or enjoying a casual dinner at home.