If you need a quick, crowd-pleasing appetizer, these sausage and cream cheese stuffed mini peppers are the answer. They’re creamy, cheesy, slightly spicy, and perfectly roasted until the peppers are tender and the filling is golden on top.
This recipe is ideal for game days, holiday parties, potlucks, or even a fun weeknight snack. Best of all, it uses simple ingredients and comes together fast.
Why You’ll Love This Recipe
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Quick 30-minute appetizer
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Creamy, cheesy, and savory
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Low-carb and keto-friendly
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Perfect make-ahead party food
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Naturally gluten-free
Ingredients
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1 pound ground sausage (mild or spicy)
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8 ounces cream cheese, softened
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½ cup shredded cheddar cheese
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¼ cup grated parmesan cheese
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon black pepper
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12–16 mini sweet peppers, halved and seeds removed
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Optional: chopped green onions or parsley for garnish
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper for easy cleanup.
2. Cook the Sausage
In a skillet over medium heat, cook the ground sausage until browned and fully cooked.
Drain any excess grease and let it cool slightly.
3. Make the Creamy Filling
In a mixing bowl, combine:
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Cooked sausage
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Cream cheese
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Cheddar cheese
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Parmesan cheese
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Garlic powder
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Onion powder
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Black pepper
Mix until smooth and well combined.
4. Stuff the Peppers
Spoon the filling into each mini pepper half, pressing gently so they are well filled.
Arrange the stuffed peppers on the prepared baking sheet.
5. Bake Until Golden
Bake for 18–20 minutes
until the peppers are tender and the tops are slightly golden and bubbly.
Flavor Variations
Spicy Jalapeño Style
Add diced jalapeños or a pinch of red pepper flakes to the filling.
Italian Style
Use Italian sausage and add mozzarella instead of cheddar.
Tex-Mex Version
Mix in taco seasoning and top with pepper jack cheese.
Bacon Lover’s Version
Add crispy bacon bits to the filling for extra smoky flavor.
Make-Ahead Tips
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Prepare and stuff the peppers up to 24 hours in advance
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Store covered in the refrigerator
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Bake just before serving
They also reheat well, making them perfect for parties.
What to Serve With Stuffed Mini Peppers
These appetizers pair perfectly with:
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Ranch dip or sour cream
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Guacamole
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Fresh veggie platter
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Party sliders
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Nachos or wings
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days
Reheat: Bake at 350°F (175°C) for 8–10 minutes or until warmed through
Avoid microwaving to keep the peppers from becoming soggy.
Tips for the Best Stuffed Mini Peppers
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Use softened cream cheese for easy mixing
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Don’t overfill the peppers
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Drain sausage well to avoid greasy filling
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Use a small cookie scoop for quick stuffing
Frequently Asked Questions
Can I make these in the air fryer?
Yes! Air fry at 375°F for 8–10 minutes until golden and bubbly.
Can I freeze them?
They’re best fresh, but you can freeze before baking and cook straight from frozen, adding a few extra minutes.
Are they spicy?
Mini sweet peppers are mild, but you can use spicy sausage if you want heat.
Final Thoughts
These sausage and cream cheese stuffed mini peppers are creamy, cheesy, and packed with flavor in every bite. They’re easy to make, perfect for entertaining, and guaranteed to disappear quickly at any gathering.