Name: Sausage Stuffed Mini Sweet Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb. ground Italian sausage (mild or hot); 8 oz. cream cheese, softened; 1/4 cup grated Parmesan cheese; 1 lb. mini sweet peppers

Why You’ll Love Sausage Stuffed Mini Sweet PeppersRecipe

They’re super easy to throw together yet deliver big taste — the sweet mini peppers pair beautifully with seasoned sausage and a creamy cheese filling.
They’re visually appealing: colorful peppers make for a great platter presentation and everyone loves grabbing one.
They cook quickly and work well for entertaining or a casual get‑together without spending hours in the kitchen.
They’re versatile: you can swap sausage types, adjust the cheeses, make them mild or a little spicy — lots of room for customization.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mini sweet peppers (bag)
Olive oil
Italian ground sausage (sweet or mild)
Cream cheese, softened to room temperature
Garlic powder
Dried parsley
Salt
Pepper
Shredded three‑cheese blend (Parmesan/Romano/Asiago) or just Parmesan, plus extra for topping

Directions

Preheat your oven to 400°F (about 205°C).
Wash the mini sweet peppers. Cut each in half lengthwise, leaving the stem intact if you like for presentation. Remove seeds and membranes so the halves can lie flat on the baking sheet.
Spread the olive oil on a large baking sheet, place the pepper halves (cut‑side up) on the sheet, toss lightly to coat in the oil, then salt lightly. Bake for 6‑8 minutes to soften the peppers a bit.
Meanwhile, crumble and cook the ground sausage thoroughly in a skillet. Drain any excess grease and set the cooked sausage aside to cool slightly.
In a medium bowl, combine the softened cream cheese, garlic powder, dried parsley, salt, pepper, and the shredded cheese. Stir well. Then fold in the cooked sausage until evenly distributed.
Spoon the sausage‑cheese mixture into each pepper half. Sprinkle extra shredded cheese (or Parmesan) on top of each filled pepper.
Return the baking sheet to the oven and bake for an additional 5‑7 minutes, or until the cheese is melted and the filling is warmed through.
Serve warm and enjoy.

Servings and timing

This recipe uses a 16‑ounce bag of mini sweet peppers and approximately 1 lb ground sausage, along with 8 oz cream cheese and about ¼ cup shredded cheese. It’s designed as an appetizer — you can expect roughly 30–40 pieces depending on pepper count and size.
Total time: ~15 minutes prep + ~10–15 minutes bake time.

Variations

Use hot Italian sausage for a spicier version, or a mild sausage if you prefer kid‑friendly.
Swap shredded cheese: try mozzarella, cheddar, Colby‑Jack, or a flavored cheese blend for different taste profiles.
Make it vegetarian: omit sausage and substitute cooked mushrooms, crumbled tofu or a plant‑based sausage alternative. Mix with cream cheese and herbs.
Use jalapeño peppers instead of sweet mini peppers for a full‑blown popper version (watch heat level!).
Top with fresh chopped scallions, chives or a drizzle of hot sauce after baking for extra finish.

Storage/Reheating

Leftover stuffed mini peppers can be stored in an airtight container in the refrigerator for up to 4–5 days.
To reheat: warm in a 350‑400°F oven until heated through and cheese is melty again. You can also microwave individual pieces, but the oven will maintain better texture. You can serve them warm or at room temperature.

FAQs

What type of peppers are used?

Mini sweet peppers (often sold in bags in assorted colors) are used because they’re the right size for a single‑bite appetizer and have a naturally sweet, mild flavor.

Can I prepare these ahead of time?

Yes. You can cut and roast the pepper halves ahead of time and even cook the sausage‑cheese filling in advance. Then just fill and bake shortly before serving to keep them fresh and warm.

Are these gluten‑free?

Yes — as long as the sausage and shredded cheese used are certified gluten‑free, this recipe is naturally gluten‑free. Always check labels on processed items.

Can I freeze these?

Yes but with some caution: the texture of the peppers may soften upon thawing and reheating. If freezing, assemble and freeze before baking, then bake from frozen or thaw and reheat in oven until heated through.

Can this be made for a crowd?

Absolutely. The recipe scales easily: double or triple the ingredients, use multiple baking sheets, and bake in batches or at once if your oven space allows.

What if I don’t have mini sweet peppers?

You could substitute small bell peppers cut into halves or even jalapeños if you want a spice hit — though cooking times and filling amounts may vary.

Can I change the cheese?

Yes. Swap the shredded three‑cheese blend for mozzarella, cheddar, Colby‑Jack, or even goat cheese for different flavor. Just ensure it melts well.

How do I make them less messy to serve at a party?

Choose peppers that sit flat on the baking sheet so they don’t tip over when filled. Spoon the filling carefully and bake until the cheese is set so the filling doesn’t run. Consider placing them on a platter or tray with parchment for easy pick‑up.

What dips go well with these?

Though they’re flavorful on their own, you can serve them with marinara sauce, ranch dressing, or a garlic‑herb dip for guests to enjoy if they like a sauce on the side.

Can I make them vegetarian or vegan?

Yes. For vegetarian: omit the sausage and replace with cooked mushrooms, lentils or crumbled plant‑based sausage. For vegan: use a vegan cream cheese and vegan shredded cheese and plant‑based sausage alternative. Adjust seasonings accordingly.

Conclusion

These sausage‑stuffed mini sweet peppers deliver big flavor in a simple and crowd‑pleasing appetizer format. They’re quick to prepare, customizable to your taste (or dietary needs), and visually appealing for gatherings. Whether you’re hosting a game day, a party, or just looking for a tasty snack, this recipe is a solid go‑to option. Enjoy making them — and enjoy the compliments that will surely follow!