Stuffed bell peppers with sausage and cream cheese

Sausage Stuffed Sweet Mini Peppers are the perfect appetizer to put out at your next party. Loaded with cream cheese, sausage, garlic, and chives, these bite-size peppers have something for everyone!

Table of Contents Show

Sausage Stuffed Sweet Mini Peppers
Should peppers be pre cooked before stuffing?
What do you put in the cream cheese for peppers?
How long should I cook stuffed peppers at 350?
How do you make Paula Deen's stuffed peppers?

When I have a party or some kind of shindig at my house, I like to offer an assortment of appetizers so there’s something for everyone. What’s great about Sausage Stuffed Sweet Mini Peppers is that unlike jalapeno poppers, these guys are not spicy at all, so they’re perfect for kids or anyone that doesn’t eat spicy foods, yet they’re loved by everyone!

I have seen bags of sweet mini peppers at the store for years but had never actually tried one until recently. I’ve been missing out! While great for dipping in hummus, or just snacking in general, these bite-size peppers are also perfect for stuffing!

Ingredients needed for this recipe:

Sweet mini peppers
Cream cheese
Sausage
Garlic
Red pepper flakes
Chives
Parmesan cheese
Pepper

There are so many amazing flavors going on in these stuffed peppers! The mini peppers themselves are slightly sweet which complements the richness of the sausage and tanginess of the cream cheese. Add some sautéed garlic and freshly chopped chives to pull it all together for a perfect two-bite crowd-pleaser.

Looking for more appetizer recipes? Here are some favorites:

Spicy Korean Deviled Eggs
Jalapeno Bacon Swill Cheese Ball
Goat Cheese Crostini with Balsamic Grape Tomatoes (shown below)
Cheesy Baked Spicy Italian Dip
Ghost Pepper Cheese Ball
Marinated Cheese & Olive Antipasto

NOTES:

1 lb. of sweet mini peppers is approximately 15-20 peppers (depending on how big they are), which equals 30-40 stuffed mini peppers
If you’re looking for a spicier version, double or triple the amount of crushed red pepper flakes and/or add some cayenne pepper to the filling.

Did you make this recipe? Rate it and let me know in the comments below! ♥ I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!

Sausage Stuffed Sweet Mini Peppers

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Appetizer, Snack

Cuisine American

1 lb. sweet mini peppers
8 oz. pork sausage
2 garlic cloves minced
8 oz. cream cheese softened
1/4 tsp. crushed red pepper flakes
black pepper
1 tbsp. fresh chives sliced
shredded parmesan cheese

Preheat oven to 350. Cut peppers in half lengthwise, leaving stems attached. Remove seeds and membranes to make room for stuffing.
Cook sausage in a pan for a minute or two, breaking it up into small crumbles, then add garlic and crushed red pepper flakes. Continue cooking until sausage is cooked through.
Add sausage/garlic mixture to softened cream cheese in a medium bowl. Add black pepper and chives and mix thoroughly. Spoon sausage/cream cheese mixture into the pepper halves. Sprinkle the tops with a little parmesan cheese and bake for 10-12 minutes.

Keyword Cream Cheese, Peppers, Sausage

Should peppers be pre cooked before stuffing?

Pre-bake the peppers! Our research found that pre-baking the peppers for 30 minutes makes them perfectly tender! Once you stuff them, you'll need 20 minutes in the hot even to get the cheese nice and melty.

What do you put in the cream cheese for peppers?

In a large bowl, combine the cream cheese, bacon, cheddar cheese, ¼ cup panko, 1 tablespoon melted butter, sliced green onions, minced garlic, salt, and pepper and mix until well incorporated. Stuff each jalapeño with the cheese mixture and set them on the prepared baking sheet.

How long should I cook stuffed peppers at 350?

Preheat the oven to 350 degrees F (175 degrees C). Stir Cheddar cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish. Bake in the preheated oven until cheese is melted and peppers are tender, about 30 minutes.