These sausage stuffed mini peppers are a classic party appetizer. They feature sweet, tender peppers filled with a savory mixture of pork sausage, cream cheese, and seasonings, all baked until warm and melty.
This recipe is straightforward and comes together in about 40 minutes. It’s a great choice for gatherings because the peppers can be assembled ahead of time, leaving you with just a quick bake before serving.
Why You’ll Love Sausage Stuffed Mini Peppers
- Pre-baking the peppers for a few minutes helps soften them so they become tender without getting mushy.
- Using room temperature cream cheese is important for a smooth, creamy filling that’s easy to mix.
- Cooking the sausage separately before mixing it into the filling ensures it is fully cooked and develops a nice browned flavor.
Sausage Stuffed Mini Peppers Ingredients
- Mini Sweet Peppers: These are usually sold in 1-pound bags in the produce aisle. They come in a mix of red, yellow, and orange.
- Breakfast Sausage: You can use mild, regular, or hot breakfast sausage depending on your preference for spice.
- Cream Cheese: Full-fat block cream cheese provides the best texture and flavor. Whipped cream cheese is not recommended.
- Shredded Cheese: Sharp cheddar, Colby, or a Mexican cheese blend all work well for melting on top.
Exact quantities are in the recipe card below.
How to Make Sausage Stuffed Mini Peppers
Step 1: Prepare the Peppers
First, preheat your oven to 400°F (200°C). Slice the mini peppers in half lengthwise and clean out the seeds. Toss them with a little olive oil and arrange them on a baking sheet. Bake them for a few minutes to get them started.
Step 2: Make the Sausage and Cheese Filling
While the peppers are baking, cook the sausage in a skillet until it’s browned, then drain the grease. In a separate bowl, mix together the soft cream cheese, some of the shredded cheese, and seasonings. Stir the cooked sausage into the cheese mixture.
Step 3: Stuff and Bake the Peppers
Once the peppers are slightly softened, take them out of the oven. Spoon the sausage filling into each pepper half. Top everything with the remaining shredded cheese and put them back in the oven. Bake until the filling is hot and the cheese is melted and golden.
Storage Tips for Sausage Stuffed Mini Peppers
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in an air fryer until warmed through. We do not recommend freezing this dish, as the peppers can become watery upon thawing.
Expert Tips for Sausage Stuffed Mini Peppers
- For food safety, ground meat like pork sausage must be cooked to a minimum internal temperature of 160°F (71°C).
- Using cream cheese that is fully at room temperature is key. It will make mixing the filling much easier and prevent lumps.
- You can prepare the filling up to 2 days ahead of time. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 30 minutes before stuffing the peppers to make it more pliable.
What to Serve with Sausage Stuffed Mini Peppers?
These peppers are a satisfying appetizer on their own and do not require any accompaniments.
Sausage Stuffed Mini Peppers Recipe FAQs
Can I make sausage stuffed mini peppers ahead of time?
Yes. You can assemble the peppers completely, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
Can I use a different kind of sausage?
Certainly. Ground Italian sausage (mild or hot) is a great substitute. Ground turkey or chicken sausage would also work well.
Are these peppers spicy?
The mini peppers themselves are sweet, not hot. The spiciness of the dish depends entirely on the type of sausage you choose. Use mild sausage for a non-spicy version.
Sausage Stuffed Mini Peppers
Ingredients
- 1 lb sweet mini peppers 450 g
- 1 lb ground breakfast sausage mild or hot, 450 g
- 8 oz block cream cheese at room temperature, 225 g
- 1/2 cup shredded cheddar or Colby Jack cheese divided, 50 g
- 1 tbsp olive oil 15 ml
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Slice each mini pepper in half lengthwise. Remove the seeds and white membranes. Place the pepper halves in a large bowl, add the olive oil, and toss to coat.
- Arrange the peppers cut-side up on the prepared baking sheet. Bake for 6 to 8 minutes, just until they begin to soften.
- While the peppers are in the oven, cook the ground sausage in a large skillet over medium-high heat. Break it apart with a spoon until it is browned and fully cooked to an internal temperature of 160°F (71°C). Drain off any excess grease.
- In a medium bowl, combine the room temperature cream cheese, 1/4 cup of the shredded cheese, garlic powder, dried parsley, salt, and pepper. Mix until smooth.
- Add the cooked sausage to the cream cheese mixture and stir until everything is well combined.
- Remove the peppers from the oven. Carefully spoon the sausage and cheese filling into each pepper half. It's okay to mound the filling.
- Sprinkle the remaining 1/4 cup of shredded cheese over the top of the stuffed peppers.
- Return the baking sheet to the oven and bake for another 8 to 10 minutes. The peppers are done when the filling is hot and the cheese on top is melted and bubbly.
