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.
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.
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❤️ 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
📋 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
- 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.
- In a big bowl, combine cream cheese, chives and black pepper. Mix well.
- Add the sausage mixture and mix everything to combine.
- Cut the sweet peppers lengthwise leaving the stem and remove the seeds. Stuff each pepper half with the mixture and top with cheddar cheese.
- 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
Mini peppers do not have to be parboiled or cooked before stuffing because once stuffed, they will bake nicely in the oven.
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.
📣 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!
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Sausage Stuffed Mini Peppers
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)
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.
- Leftover sausage stuffed mini peppers can be wrapped tightly and placed in the refrigerator for up to 5 days.
Kate
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.