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These sausage stuffed mini peppers are the best appetizer in town! A yummy mix of spicy sausage, cream cheese, onion and garlic mean these disappear fast!
Easy to make ahead or a double batch for a crowd.
Step by step photos and instructions below!
This is such a crowd pleaser of a recipe! Perfect for game day, holidays and parties, these go fast whenever I set them out for friends and family to enjoy.
Sweet little mini peppers stuffed with a yummy filling and cooked until just done. These cheese stuffed delights are a less spicy version of a jalapeño popper (also popular around here), and can be changed up to your tastes.
Although they only take about 30 minutes to make from start to finish, I like to make a tray or two of these ahead and let them hang out in the fridge until I’m ready to serve them. Just 12 minutes in the oven, and these are ready to eat!
Check out this yummy Spinach Artichoke Dip, or make these Sheet Pan Pulled Pork Nachos too!
Why you’ll love this recipe:
- Great to make ahead.
- Super easy to make.
- Easy to change up and make your own.
Frequently Asked Questions
No, these should not be super soft when serving. Baking them at high heat after stuffing will make them soft enough to eat easily, but not fall apart.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Mini Sweet Peppers. Grab a bag of these in the produce section.
- Olive Oil. Any cooking oil will do fine.
- Onion & Garlic. These form the flavor base of the filling. You can use garlic powder or onion powder if that’s what you have.
- Sausage. I use a spicy Italian sausage in my filling, but you can use mild or even cooked and crumbled bacon.
- Cream Cheese. I use a low fat cream cheese, but whatever you have on hand is going to work just fine.
- Pepper. Just basic ground black pepper. I don’t use salt in these, but you could.
- Green onions. These bump up the flavor in the filling.
- Cheddar. You could use any kind of shredded cheese. Shredded cheddar cheese, pepper jack and parmesan cheese are my favorites.
- Chopping Board
- Sheet Pan
How to make Stuffed Mini Peppers
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cut the peppers in half lengthwise, leaving the stems on. Scoop out the seeds and membrane. Dice the onion, and mince the garlic.
Line a baking sheet with parchment paper, and preheat the oven to 350 degrees F.
Make the filling
Heat the olive oil in a large skillet. Cook the onion until softened. Add the garlic, cook 30 more seconds.
Add the sausage to the skillet and cook, breaking it up as it cooks until browned and cooked through. Remove from heat and cool.
In a large bowl, add the cream cheese, the sausage mixture, black pepper, green onions and half the cheese. Mix well.
Stuff the Peppers
Scoop the filling into the pepper halves, filling them completely (slightly overfilling).
Place on a parchment lined baking sheet, and sprinkle with remaining cheese.
Bake at 350 degrees for 12-15 minutes.
Remove from oven and cool slightly. Sprinkle with extra green onions if you’d like.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days.
You can use taco sauce if that’s what you can find at the store.
This recipe can be froz
More delicious appetizers:
- Baked Coconut Shrimp. These easy baked coconut shrimp are the perfect appetizer or light dinner. Crispy, crunchy and with a dipping sauce, this one is a winner!
- Hot Spinach Artichoke Dip with Bread Dippers (in a skillet!). A warm skillet full of delicious, Creamy Hot Spinach Artichoke Dip, surrounded by baked-in-the-skillet chewy bread – perfect for sharing!
- Jalapeno Popper Cheese Ball. Make this easy Jalapeno Popper Cheese Ball for your next party or gathering, and watch it disappear fast! This is a great make ahead appetizer!
- Ham & Pineapple Cheese Ball. Easy and fast to mix up, and place in the fridge for later. A great make ahead appetizer, this Ham & Pineapple Cheese Ball is sure to please the majority of guests!
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
- ALL APPETIZER RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Sausage Stuffed Mini Peppers
- 1 lb sweet mini peppers
- 1 Tablespoon olive oil
- ½ cup onion (diced)
- 2 cloves garlic (minced)
- 8 oz hot Italian pork sausage
- 8 oz cream cheese softened
- 1/2 teaspoon black pepper
- 2 green onions (sliced)
- 1 cup cheddar cheese (divided)
- Cut the peppers in half lengthwise, leaving the stems on. Scoop out the seeds and membrane.
- Dice the onion, and mince the garlic
- Line a baking sheet with parchment paper, and preheat the oven to 350 degrees F.
Make the filling
- Heat the olive oil in a large skillet. Cook the onion until softened.
- Add the garlic, cook 30 more seconds.
- Add the sausage to the skillet and cook, breaking it up as it cooks until browned and cooked through. Remove from heat and cool.
- In a large bowl, add the cream cheese, the sausage mixture, black pepper, green onions and half the cheese. Mix well.
Stuff the Peppers
- Scoop the filling into the pepper halves, filling them completely (slightly overfilling).
- Place on a parchment lined baking sheet, and sprinkle with remaining cheese.
- Bake at 350 degrees for 12-15 minutes.
- Remove from oven and cool slightly.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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