Easy Two Ingredient Stuffed Sweet Peppers
Recipe and photos by Spoonful of Flavor
Ingredients
- 1 (10 oz.) container Artichoke & Jalapeño Dip & Spread
- 1-1/2 pounds (about 15) mini sweet peppers
- Fresh parsley, chopped
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper, set aside.
- Cut the peppers in half lengthwise and remove seeds.
- Spoon dip into the peppers and place cut side up on the baking sheet.
- Bake for 10 minutes or until dip is melted.
- Garnish with freshly chopped parsley and serve.
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Recipe and photo by Spoonful of Flavor