I love cheese in just about anything, so these melty Sausage-Stuffed Mini Sweet Peppers are the kind of appetizer I go back to the platter for.
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They’re small, colorful and easy to pick up, so they’re great for a party. You can also make them ahead, which is a big help on a busy day.
To make this recipe, I roast mini sweet peppers for a few minutes to soften them, then cook sweet Italian sausage in a skillet. I stir the sausage into a creamy cheese filling, stuff the peppers and bake them until they’re bubbly.
What You’ll Learn
- How I make stuffed mini peppers with sausage and cream cheese.
- Why I bake the peppers before stuffing them.
- How to cut them so they sit flat on the pan.
- How I make them ahead for a party.
Why You’ll Love It
These mini sweet peppers stay a little crisp, while the filling turns rich and creamy. The sweet pepper with the savory sausage and cheese is a great mix.
They look festive at holiday parties, and they’re easy enough for a weeknight snack. Set them next to my Warm Cheesy Bacon Dip or Million Dollar Dip, and you’ve got a spread.
This is also a nice change from chips and dip, because a colorful finger food looks so good on the table!
Sausage-Stuffed Mini Sweet Peppers Ingredient Notes
These are the ingredients that matter most in this stuffed mini peppers recipe.
Mini sweet peppers: Look for a bag of bright, firm sweet mini peppers. They’re naturally sweet and just the right size for one or two bites.
Sweet Italian sausage: It’s already well seasoned, so it does a lot of the work. Use mild or spicy if you prefer.
Cream cheese: Let it soften so the filling mixes up smooth.
Italian-style cheese blend: This shredded cheese makes the cheesy filling even better. Save a little extra for a golden top.
How to Make Sausage-Stuffed Mini Sweet Peppers
I preheat the oven to 400°F. Then I wash the peppers and slice them in half lengthwise, keeping the stems on, and I remove the seeds and membranes.
Next, I toss the peppers with olive oil on a large baking sheet and turn them cut side up. A little salt goes on, and they bake for a few minutes to soften.
While they bake, I cook the sausage in a skillet over medium heat and drain any grease. In a medium bowl, I mix the cream cheese, garlic powder, parsley, salt, black pepper and shredded cheese, then stir in the sausage.
I spoon the filling into the peppers, top them with more cheese if I like and bake them until the cheese is melted and bubbly. All of the measurements and bake times are in the recipe card below, ready for your shopping trip.
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My Best Tips
- Cut them flat: Lay each pepper on its side to find its flattest side before you slice, so the halves sit level on the pan.
- Watch the cheese: Take them out as soon as the cheese is bubbly, so the peppers keep a little bite.
- Drain the sausage: Extra grease can make the filling runny.
- Use a small spoon: A teaspoon fits the filling into the peppers without much mess.
Substitutions & Variations
Spicy sausage: Use hot Italian sausage for more of a kick.
Ground turkey: It works in place of the sausage, but add a little more seasoning.
Bell peppers: Regular bell peppers work if you cut them into smaller pieces.
Different cheese: Mozzarella or a cheddar blend are both easy swaps for the Italian-style cheese, and chopped green onions are nice on top.
Make Ahead and Storage
Make ahead: Stuff the peppers up to 1 day ahead, cover them and refrigerate them. Bake them a few extra minutes until they’re hot and bubbly.
Serving: Don’t leave them out for more than 2 hours.
Refrigerator: Keep leftovers covered for up to 3 days, and reheat them in the oven to keep the peppers crisp.
Sausage-Stuffed Mini Sweet Peppers FAQs
Should I cook the peppers before stuffing them?
Yes. A short bake softens them, so they’re tender by the time the filling is hot.
Do you need to cook the sausage first?
Yes, always cook it fully first. The peppers don’t spend enough time in the oven to cook raw sausage.
How do I keep stuffed peppers from getting soggy?
Pat the peppers dry after washing, and drain the sausage well. Bake them on a pan with room around each pepper.
Can I freeze stuffed mini peppers?
Yes. Stuff them but don’t do the final bake. Freeze them on a tray, move them to a freezer bag, then bake them from frozen until they’re hot all the way through.
Double the batch if you’re feeding a crowd, because these are hard to stop eating!
More Party Appetizers
Sausage-Stuffed Mini Sweet Peppers
Ingredients
- 1 (16-ounce) bag mini sweet peppers
- 1 tablespoon olive oil
- 1 pound sweet Italian ground sausage
- 8 ounces cream cheese softened
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ÂĽ teaspoon salt
- ÂĽ teaspoon black pepper
- ÂĽ cup italian-style cheese blend plus more for topping
Instructions
- Preheat the oven to 400°F.
- Wash the mini sweet peppers, then slice each one in half lengthwise, keeping the stems intact. Lay each pepper flat to find the best side for cutting so they’ll sit evenly on the baking sheet. Remove seeds and membranes.
- Drizzle the olive oil on a large baking sheet. Add the peppers and toss to coat them lightly. Arrange them cut side up, season with a little salt, and bake for 6–8 minutes to soften.
- Meanwhile, crumble and cook the ground sausage in a skillet over medium heat until fully cooked. Drain any grease and set aside to cool slightly.
- In a medium bowl, mix together the softened cream cheese, garlic powder, dried parsley, salt, pepper, and shredded cheese until smooth. Stir in the cooked sausage and mix well.
- Spoon the sausage and cheese filling into each pepper half, dividing evenly. Sprinkle with extra cheese if desired.
- Return the peppers to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
- Serve warm and enjoy.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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Made these for impromptu company, brought the cream cheese to room temperature on top of stove ( wrapper on , away from flame ! ) , while I cooked the sausage & followed recipe… Do add the finely cut scallions on top , baked , or as a garnish …tasty ! I served it with deli turkey & baby Swiss on Hawaiian slider rolls ( out of ham & no pineapple ). We watched old SNL funny Jeopardy skits. Great couple of hours & really really great food !
Can these be made a few hours ahead of the game time?
I make these all the time now. My husband and I love them. I use chorizo, jalapeno cheddar sausage and different flavors so good.
Great recipe. I put mine on the grill over pecan until the filling melts and the peppers are
cooked somewhat. Really good.