Preheat oven to 315 degrees F. Slice mini peppers in half lengthwise. In a mixing bowl, combine spinach, chopped artichokes, greek yogurt, cream cheese, parmesan cheese, garlic, Italian seasoning, salt and pepper. Stir to combine. Fill each mini pepper with spinach artichoke filling. Top each with seasoned panko crumbs. Bake for 15-20 minutes or until crumbs start to turn golden. To brown the crumbs further, broil for 1-2 minutes, watching carefully to avoid burning.| pizzazzerie.com
Gluten Free Appetizer that are perfectly party ready for your hungry crowd! Including some specific gluten free appetizers for the kids too!| Pizzazzerie
Courtney Dial Whitmore Growing up in the South, Courtney has always loved the art of presenting classic Southern foods with a modern twist and setting a tablescape with lots of pizzazz. She attended Vanderbilt University earning both a bachelors in Communications + masters in Organizational Leadership. Courtney left her full time job as a university...| Pizzazzerie