Let’s be honest – most party appetizers are just vehicles for dip or sad little things that people eat out of politeness. But these sausage stuffed mini peppers? They’re the appetizer that’ll have your guests stalking the serving tray, calculating how many they can grab without looking greedy. They’re that good. And the best part? They’re ridiculously easy to make, which means you get to look like a culinary genius while barely breaking a sweat.
Why This Recipe is Awesome
First off, these little beauties hit all the right notes – they’re creamy, savory, slightly sweet from the peppers, and have just enough kick to keep things interesting. It’s like a flavor party where everyone gets along perfectly.
They’re also customizable to your heat preference. Want to keep things mild? Use sweet Italian sausage. Looking to wake up your taste buds? Spicy Italian sausage has entered the chat.
But the real MVP quality here is that they’re a low-carb appetizer that doesn’t scream “I’M LOW CARB!” They’re just naturally that way, which means everyone will eat them regardless of their dietary choices. It’s sneaky health food disguised as indulgence – my favorite kind.
Plus, you can prep them ahead of time and just pop them in the oven when guests arrive. That means less time frantically cooking while trying to answer the door, fix drinks, and pretend your house always looks this clean.
Sausage Stuffed Mini Peppers
Ingredients
- 12 mini sweet peppers about 8 oz, halved lengthwise and seeded
- 8 oz ground Italian sausage sweet or hot, depending on your preference
- 4 oz cream cheese softened
- 1/4 cup shredded parmesan cheese plus extra for topping
- 2 green onions finely chopped
- 1 clove garlic minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This isn't just for easy cleanup – it prevents the peppers from sticking to the pan when the cheese inevitably oozes out a bit.
- Prep your peppers by cutting them in half lengthwise and removing the seeds and membranes. Leave the stems on – they make adorable little handles for picking them up. Set aside.
- Brown the sausage in a large skillet over medium heat, breaking it into small crumbles as it cooks (about 5-7 minutes). If your sausage is particularly fatty, drain off some of the excess grease, but leave a little for flavor.
- Add the garlic to the cooked sausage and sauté for about 30 seconds until fragrant. Remove from heat and let cool slightly. Your kitchen already smells amazing, doesn't it?
- In a mixing bowl, combine the cream cheese, parmesan, green onions, cooked sausage mixture, oregano, and red pepper flakes if using. Season with salt and pepper to taste. The mixture should be thick but spreadable.
- Spoon the filling into each pepper half, mounding it slightly. Don't be stingy here – we're going for generous, indulgent stuffed peppers.
- Arrange the stuffed peppers on your prepared baking sheet, filling side up. Sprinkle with a little extra parmesan cheese because, let's be real, more cheese is always the right answer.
- Bake for 20-25 minutes until the peppers are tender and the tops are golden brown and slightly crispy.
- Garnish with chopped parsley and serve warm. Watch them disappear faster than your motivation on a Monday morning.
Notes
- The peppers should be tender but still have a slight bite to them – no one wants a mushy pepper.
- If you can’t find mini sweet peppers, you can use jalapeños for a spicier version (just remove the seeds and ribs if you don’t want them too hot).
- For best results, let the cream cheese come to room temperature before mixing. Cold cream cheese is the enemy of smooth filling.
- These can be assembled up to 24 hours in advance and kept covered in the refrigerator until ready to bake.
Specify Information
- Servings: Makes about 24 stuffed mini peppers (serves 8-10 as an appetizer)
- Total Time: 40 minutes (15 prep, 25 cooking)
- Type of Meal: Appetizer/Party Finger Food
- Region: Italian-American fusion
- Equipment Needed:
- Baking sheet
- Parchment paper
- Large skillet
- Mixing bowl
- Spoon for stuffing
- Sharp knife
- Cutting board
Ingredients
- 12 mini sweet peppers (about 8 oz), halved lengthwise and seeded
- 8 oz ground Italian sausage (sweet or hot, depending on your preference)
- 4 oz cream cheese, softened
- 1/4 cup shredded parmesan cheese, plus extra for topping
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This isn’t just for easy cleanup – it prevents the peppers from sticking to the pan when the cheese inevitably oozes out a bit.
- Prep your peppers by cutting them in half lengthwise and removing the seeds and membranes. Leave the stems on – they make adorable little handles for picking them up. Set aside.
- Brown the sausage in a large skillet over medium heat, breaking it into small crumbles as it cooks (about 5-7 minutes). If your sausage is particularly fatty, drain off some of the excess grease, but leave a little for flavor.
- Add the garlic to the cooked sausage and sauté for about 30 seconds until fragrant. Remove from heat and let cool slightly. Your kitchen already smells amazing, doesn’t it?
- In a mixing bowl, combine the cream cheese, parmesan, green onions, cooked sausage mixture, oregano, and red pepper flakes if using. Season with salt and pepper to taste. The mixture should be thick but spreadable.
- Spoon the filling into each pepper half, mounding it slightly. Don’t be stingy here – we’re going for generous, indulgent stuffed peppers.
- Arrange the stuffed peppers on your prepared baking sheet, filling side up. Sprinkle with a little extra parmesan cheese because, let’s be real, more cheese is always the right answer.
- Bake for 20-25 minutes until the peppers are tender and the tops are golden brown and slightly crispy.
- Garnish with chopped parsley and serve warm. Watch them disappear faster than your motivation on a Monday morning.
Recipe Notes
- The peppers should be tender but still have a slight bite to them – no one wants a mushy pepper.
- If you can’t find mini sweet peppers, you can use jalapeños for a spicier version (just remove the seeds and ribs if you don’t want them too hot).
- For best results, let the cream cheese come to room temperature before mixing. Cold cream cheese is the enemy of smooth filling.
- These can be assembled up to 24 hours in advance and kept covered in the refrigerator until ready to bake.
Calories & Nutritional Info
- Calories: Approximately 70 per stuffed pepper half
- Protein: 3g per piece
- Carbs: 2g per piece (see, I told you they were low-carb!)
- Fat: 6g per piece
- Fiber: 0.5g per piece
- Net Carbs: 1.5g per piece
Common Mistakes to Avoid
- Overcooking the peppers until they’re limp and sad. They should still have a pleasant bite to them.
- Under-seasoning the filling. Taste before stuffing! The peppers are sweet, so the filling needs to be well-seasoned to balance that out.
- Overfilling the peppers so dramatically that all the good stuff falls out when baked. The filling should be generous but not towering.
- Using cold cream cheese and wondering why your filling is lumpy. Let it soften!
- Forgetting to taste the sausage after cooking it. Different brands have different seasoning levels, so adjust your added spices accordingly.
Alternatives & Substitutions
- Meat options: Ground chicken, turkey, or even chorizo work great instead of Italian sausage.
- Cheese variations: Try feta for a tangier flavor, or pepper jack for extra spice.
- Vegetarian version: Replace the sausage with a mixture of sautéed mushrooms and onions.
- Herb adjustments: Fresh basil or thyme instead of oregano can change the flavor profile completely.
- Lazy cook hack: Use pre-cooked sausage crumbles if you’re really short on time.
- Extra fancy version: Top with a sprinkle of crispy pancetta or bacon bits before serving.
FAQs
Can I make these ahead of time?
Absolutely! You can prep these entirely and refrigerate them for up to 24 hours before baking. Just add an extra 5 minutes to the baking time if they’re coming straight from the fridge. You can also freeze the unbaked stuffed peppers for up to 3 months – just thaw in the refrigerator overnight before baking.
How do I store leftovers?
If by some miracle you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes or until warmed through. I don’t recommend microwaving them unless you enjoy soggy peppers.
Can I make these spicier?
So many ways! Use hot Italian sausage, add more red pepper flakes, mix in some diced jalapeños to the filling, or even use a spicy cheese like pepper jack instead of parmesan. You could also serve them with hot sauce on the side and let people choose their own spice adventure.
What’s the best way to serve these at a party?
These are best served warm, so time your baking accordingly. If you’re worried about them sitting out too long, bake half your batch at the start of the party and save the second batch for when the first disappears (which will be quickly, trust me). Provide small plates and napkins since they can be a bit messy.
Can I use regular bell peppers instead of mini peppers?
You can, but you’ll need to adjust the cooking time (up to 35-40 minutes for regular peppers) and cut them into smaller pieces. The beauty of the mini peppers is their perfect two-bite size and thinner walls that cook faster.
Final Thoughts
These sausage stuffed mini peppers are the appetizer equivalent of that friend who effortlessly makes any gathering better just by showing up. They’re colorful, flavorful, easy to make, and manage to be both fancy-looking and approachable at the same time. Whether you’re hosting a fancy cocktail party or just Netflix-ing on the couch (hey, you deserve good snacks too), these little flavor bombs deserve a spot in your recipe rotation. Now go forth and stuff some peppers – your taste buds and your guests will thank you.
