Sausage Stuffed Mini Peppers
These sausage stuffed mini peppers combine sweet bell peppers with savory Italian sausage and creamy cheese for an irresistible low-carb appetizer. Ready in just 40 minutes, they're perfect for parties, game days, or anytime you need an impressive yet easy finger food that disappears fast.
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.