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Home » Appetizers

Sausage Stuffed Mini Peppers

Published: Feb 15, 2022 · Modified: Mar 15, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Sweet peppers stuffed with cheesy ground sausage meat mixture. This is the perfect appetizer for family holiday gatherings or your next party.
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Sausage stuffed mini peppers are hands down the best appetizer for your game day get together, potluck bbq or family gathering. Cream cheese stuffed mini peppers come out warm from the oven, softened sweet peppers with flavorful sausage.

Next time try these spanakopita with puff pastry.

A white serving platter with stuffed sweet peppers.

Each bite a burst of flavors from the mix of garlic and onions and tender bell peppers. A classy looking appetizer that is also finger-licking good.

Jump to:
  • ❤️ Why You'll Love It
  • 📝 Ingredients
  • 🥄 Instructions
  • 💡 Tips
  • 💬 FAQs
  • ⌛ Make Ahead
  • 👩‍🍳 Variations
  • 🧺 Storage
  • 📣 More Recipes From the Blog
  • Sausage Stuffed Mini Peppers

❤️ Why You'll Love It

  • An easy make ahead appetizer or side dish.
  • Looks so pretty on your buffet table.
  • Perfect bite sized snacks.
  • Unique party appetizer.

As you bite into the tender sweet bell pepper appetizer, the warm cream cheese and the distinctive taste of Italian sausage you will see why this is the perfect flavor combination. Incredibly indulgent, yet so simple to make.

📝 Ingredients

Recipe ingredients on a countertop.

📋 Ingredient Notes

  • Sweet mini peppers: Similar to sweet bell peppers but smaller in size. Come in a variety of colors, usually red, orange or yellow.
  • Hot Italian sausage: Italian sausage is ground meat with spices.
  • Garlic: Adds so much flavor to the sausage.
  • Cream cheese: Creamy cheese tastes amazing with bell peppers. Use your favorite.
  • Black pepper: Adds additional flavor.
  • Chives: Chives or green onions adds a little flavor and a splash of color.
  • Cheddar cheese: white cheddar or yellow to add more cheesy flavor.

🥄 Instructions

A collage of 4 images showing how to make stuffed mini peppers.
  1. Preheat the oven 350°F. In a skillet over medium-high heat, cook sausage, breaking it apart into small pieces, for 5 minutes. Add garlic and continue to cook for another minute. Remove from heat and drain any fat.
  2. In a big bowl, combine cream cheese, chives and black pepper. Mix well.
  3. Add the sausage mixture and mix everything to combine.
  4. Cut the sweet peppers lengthwise leaving the stem and remove the seeds. Stuff each pepper half with the mixture and top with cheddar cheese.
Stuffed peppers on a baking sheet,
  1. Place peppers on a rimmed baking sheet and bake for 10-12 minutes or until the cheese melts.

💡 Tips

  • You can use any sausage meat you like.
  • You may as well use green onions instead of chives.
  • Add some red pepper flakes for more heat.
  • You can also top the peppers with a mixture of grated Parmesan and cheddar cheese.

💬 FAQs

Should mini peppers be parboiled before stuffing?

Mini peppers do not have to be parboiled or cooked before stuffing because once stuffed, they will bake nicely in the oven.

What do mini bell peppers taste like?

Mini sweet bell peppers taste very similar to regular bell peppers, yet are a little bit sweeter. They are slightly juicy and crisp and when baked come out soft and delicious.

⌛ Make Ahead

This appetizer can be made ahead of time. Wrap the stuffed mini sweet peppers on the baking sheet and place in your refrigerator until just about ready to serve. While preheating the oven, let the pan of stuffed peppers come to room temperature and then cook as instructed in the recipe card.

👩‍🍳 Variations

  • Add a spice kick to your cream cheese mixture by adding chopped jalapeños, hot sauce or red pepper flakes.
  • Swap out green chives for green onions.

🧺 Storage

Leftover sausage stuffed mini peppers can be wrapped tightly and placed in the refrigerator for up to 5 days.

A hand holding a piece of stuffed sweet pepper.

📣 More Recipes From the Blog

  • Crispy cauliflower bites are another delicious healthy party food that is a must try.
  • This baked feta dip is one of our favorite, full of texture and very easy to make.
  • Got some avocados, try making this easy keto guacamole.
  • Love phyllo? try these easy phyllo cups appetizers.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A white serving platter with stuffed sweet peppers.

Sausage Stuffed Mini Peppers

Sweet peppers stuffed with cheesy ground sausage meat mixture. This is the perfect appetizer for family holiday gatherings or your next party.
4.70 from 39 votes
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Course: Appetizer, Side Dish
Cuisine: American
Diet: Halal
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 32 halves
Calories: 57kcal
Author: Amira

Equipment

  • big mixing bowl
  • skillet
  • baking sheet

Ingredients

  • 1 1b sweet mini peppers , about 16
  • 8 oz hot Italian sausage
  • 2 cloves garlic minced
  • 8 oz cream cheese softened room temperature
  • ½ teaspoon black pepper or to taste
  • ½ packet chives chopped (about 0.25oz)
  • ½ cup Cheddar cheese , 2 oz

Instructions

  • Preheat the oven to 350°F.
  • Cut the sweet peppers lengthwise leaving the stem and remove any seeds.
  • In a skillet over medium heat, cook the sausage breaking it apart for 5 minutes.
  • Add garlic and continue to cook for another minute.
  • Remove from heat and drain any fat.
  • In a big bowl, combine cream cheese, chives and black pepper. Mix well.
  • Add the sausage mixture and mix everything to combine.
  • Stuff each pepper half with the mixture and top with cheddar cheese.
  • Place stuffed peppers on a rimmed baking sheet and bake for 10-12 minutes or until the cheese melts.

Notes

  • I've use hot Italian chicken sausage meat, you can use any sausage meat you like.
  • You may as well use green onions instead of chives. 
  • Add some red pepper flakes for more heat.
  • You can also top the peppers with a mixture of shredded parmesan and cheddar cheese.
Storage:
  • Leftover sausage stuffed mini peppers can be wrapped tightly and placed in the refrigerator for up to 5 days. 
 
 

Nutrition

Calories: 57kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 30mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.1mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Hayley

    February 14, 2023 at 6:48 pm

    5 stars
    We had these for dinner, used ground chicken instead because it was what we had and it was wonderful!! Thanks for sharing this recipe, we will definitely be making it again.

    Reply
  2. Brittany

    December 19, 2022 at 6:26 am

    Good morning, the printable actual recipe part does not include the cheddar i use an app to save the, and it picked it up because I was so comfused why cheddar wasnt on the list lol I am making these this week for my husband and I!

    Reply
    • Amira

      January 02, 2023 at 11:12 am

      Fixed. Thank you so much Brittany for spotting this.

      Reply
  3. Carolyn

    December 13, 2022 at 12:14 pm

    Can I assemble these, then freeze and bake when ready to eat them? Trying to do prep for a party!

    Reply
    • Amira

      December 13, 2022 at 1:37 pm

      Hi Carolyn, I do not recommend freezing but I bet refrigerating for a couple of days would work. Let me know how it went.

      Reply
  4. Kate

    June 16, 2022 at 7:58 am

    This is so easy to make and is excellent. Made it for a party and every pepper was gone. Liked the hint that I could make this earlier in the day, then bake just before serving.

    Reply

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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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