Sausage-Stuffed Mini Peppers
These Sausage-Stuffed Mini Peppers transform sweet, colorful peppers into the perfect two-bite party appetizer with a creamy, savory filling. Combining browned Italian sausage with cream cheese and sharp cheddar creates an irresistible contrast to the sweet pepper shells. Make-ahead friendly and naturally low-carb, they're the crowd-pleasing finger food that disappears first from every gathering.
Ingredients
- 12 mini sweet peppers typically sold in bags
- 8 oz ground Italian sausage sweet or hot, your preference
- 4 oz cream cheese softened
- 1/2 cup shredded cheddar or Mexican blend cheese
- 2 green onions finely chopped
- 1 clove garlic minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- Pinch of red pepper flakes optional
- Salt and pepper to taste
- 2 tablespoons fresh parsley or cilantro chopped (for garnish)
Optional add-ins
- 2 tablespoons diced roasted red peppers
- 1 tablespoon pickled jalapeños finely chopped
- 2 tablespoons crumbled bacon
- 1/4 cup finely diced mushrooms sautéed with the sausage
- 1 tablespoon sun-dried tomatoes finely chopped
Instructions
- Prep the oven and baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the peppers: Wash and dry the mini peppers. Cut each pepper in half lengthwise, leaving the stems intact for presentation if desired. Remove the seeds and membranes with a small spoon or knife. Arrange pepper halves on the prepared baking sheet.
- Cook the sausage: In a skillet over medium heat, cook the Italian sausage, breaking it into small crumbles as it browns. Cook until no longer pink, about 5-7 minutes. If there's excess grease, drain it off. Allow the sausage to cool slightly.
- Make the filling: In a mixing bowl, combine the softened cream cheese, shredded cheese, green onions, garlic, oregano, smoked paprika, and red pepper flakes (if using). Add the cooked sausage and mix until well combined. Season with salt and pepper to taste, keeping in mind that sausage is already seasoned.
- Fill the peppers: Spoon the filling mixture into each pepper half, mounding it slightly. For a more polished presentation, you can transfer the mixture to a zippered plastic bag, snip off a corner, and pipe the filling into the peppers.
- Bake to perfection: Place the stuffed peppers in the preheated oven and bake for 15-20 minutes, until the peppers are tender-crisp and the filling is heated through with golden spots on top.
- Optional broil: For extra browning on top, switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Garnish and serve: Remove from the oven, sprinkle with fresh chopped parsley or cilantro, and allow to cool for 5 minutes before serving. These can be enjoyed warm or at room temperature.
Notes
- Make-ahead magic: You can prepare the stuffed peppers up to 24 hours in advance. Cover and refrigerate, then bake just before serving, adding 5 minutes to the baking time if coming straight from the refrigerator.
- For a spicier version, use hot Italian sausage and increase the red pepper flakes.
- If your peppers won't sit flat on the baking sheet, slice a tiny bit off the bottom to create a stable base.
- Cream cheese tip: Make sure it's properly softened for easy mixing. Microwave for 20 seconds if needed.
- These stuffed peppers can be served hot, warm, or at room temperature, making them perfect for buffets.
- Leftovers will keep in the refrigerator for up to 3 days and can be reheated in a 350°F oven for 10 minutes.
- No mini peppers? You can use larger bell peppers cut into 2-inch squares for a similar effect.
- For extra flavor, add a light drizzle of balsamic glaze just before serving.