Super easy to make, and really fun to eat, these Grilled Cheesy Spinach Dip stuffed Peppers will be the life of the party!
Today’s Summer Grilling recipe is sponsored by Farmer’s Pantry, however, all opinions are my own.
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All this week I’ll be sharing amazing summer grilling recipes!
Hot cheesy spinach dip inside sweet mini peppers with a crunchy cornbread topping. These party appetizers are easy to make, and your summer party guests will love them.
Farmer’s Pantry makes wholesome, hearty snacks that fill you up and taste great. We know the more satisfied we are, we’re more likely to be our best self. Live our best life; do our best work. Made with ingredients from American farms.
Grill or oven ready
When it isn’t grilling season, these stuffed peppers can be heated through in the oven. Simply preheat the oven to 350° F. Pop the stuffed peppers into the oven for 10 minutes. Heat through. Then top them with the crumbled crisps and the Parmesan, and pop them back in the oven for 5 minutes to brown the tops.
Want to make these stuffed appetizers ahead of time. Easy peasy!
Simply fill the peppers, and store them in the fridge until you’re ready to cook them up. They can be made up to a day ahead of time.
To defrost spinach:
Remove the frozen block of spinach from the paper box and place it on a microwave safe plate.
Microwave the spinach on high power for 3-7 minutes (microwave times will vary based on different power levels). Stir after every couple of minutes to try to break up any icy chunks. The spinach is done when there are no more icy spots.
Alternatively to microwaving it, you can thaw it under warm running tap water. Remove the frozen block of spinach from the paper box, and place the block in a mesh strainer and run it under very warm water. Feel around for icy chucks, and break them apart with your fingers.
How to drain the liquid off the spinach
For this dish you want the spinach to be pretty dry, so in order to get that, you’ll need to squeeze as much liquid out of thawed spinach as possible. There are a couple of ways the liquid can be drained off.
1. Place the thawed spinach in a fine mesh sieve, and allow the liquid to drain. Then take a wooden spoon and press down on the spinach to press all the liquid out.
2. You can also grab a handful of spinach and squeeze the water out of the spinach. Your hands will get a little messy, but that’s fine.
3. Place the thawed spinach in a clean dry cotton cloth towel. Wrap the towel around the spinach and squeeze the water out of the spinach.
Best Grill Recipes Creators
Our recipe creators for Summer Grilling have amazing websites! You’ll want to visit them all throughout the week so see their fabulous grilling creations:
Juggling Act Mama, Cheese Curd in Paradise, Bowl Me Over, Everyday Eileen, Hezzi D’s Books and Cooks, Bloghetti, Doodlecraft, Who Needs a Cape, For the Love of Food, The Foodie Affair, House of Nash Eats, A Day in Candiland, Karen’s Kitchen Stories, Live Love Texas, Lazy Budget Chef, Simple and Savory, and Our Good Life.
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Grilled Cheesy Spinach Dip Stuffed Peppers Recipe
Grilled Cheesy Spinach Dip Stuffed Peppers
- 8 ounces cream cheese at room temperature
- ½ cup sour cream
- 10 ounces frozen spinach defrosted and drained
- 1 cup shredded pepper jack cheese
- 1 tablespoon dried minced onion
- ¼ teaspoon garlic powder
- 12 Mini sweet peppers
- ½ cup crushed Farmer’s Honey Butter Cornbread Crisps
- ¼ cup shredded Parmesan cheese
- Preheat grill to medium-high.
- In a large bowl, using an electric hand mixer, thoroughly blend cream cheese and sour cream.
- Add drained spinach, pepper jack cheese, dried onion, and garlic powder, and mix until thoroughly combined.
- Cut the mini sweet peppers in half, and remove the membranes and seeds inside.
- Stuff the peppers with the spinach dip.
- Place on a grill pan, and onto the hot grill for 10 minutes, or until heated through.
- Using hot pads, remove the pan of peppers from the grill, and sprinkle the crushed Farmer’s Pantry Cornbread Crisps over the top. Sprinkle each stuffed pepper with a pinch of shredded Parmesan. Return the pan to the grill for another 5 minutes, or until golden brown.