Name: Sausage Stuffed Mini Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound mini peppers (about one dozen); 8 oz Italian sausage meat; 2 garlic clove (minced); 8 oz cream cheese (softened); 2 tbsp chives (chopped); 1 cup mozzarella cheese (shredded)

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Sausage stuffed mini peppers are the best appetizer for your next party, game day, or any gathering. Stuffed mini bell peppers filled with a delicious combination of cream cheese and ground sausage, then topped with more melted cheese, these are sure to be a hit.

Multi colored sausage stuffed mini peppers on a white plate.

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It's always great to have a repertoire of delicious recipes for holiday party finger food or game day snacks for easy entertaining. Stuffed mini peppers are one of my favorites, along with classic stuffed mushrooms and bacon wrapped dates.

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Why You'll Love These Stuffed Mini Peppers:
Ingredient notes:
How to make it
Helpful tips:
Variations:
Serving suggestions:
More delicious appetizers
Recipe
Comments

Why You'll Love These Stuffed Mini Peppers:

Simple: You only need a few simple ingredients to make a perfect appetizer for a potluck game night or super bowl party.
Easy to make: This delicious appetizer just takes 30 minutes start to finish.
Delicious: These bite sized stuffed sweet mini peppers are a delicious combination of savory sausage, sweet peppers, and tangy, creamy cheese.
Kid Friendly: Using mild Italian sausage means kids will love these.
Low Carb: Sausage stuffed mini peppers are a great low carb, gluten-free option for your appetizer tray.

Sausage stuffed mini peppers on a serving platter, beside some fresh whole mini peppers.

Ingredient notes:

Mini Sweet Peppers: These peppers are like extra sweet tiny bell peppers. Their small size make them ideal for stuffed appetizers. You can find them in the grocery store in a bag and usually in an assortment of colors; yellow, orange and red.
Sausage: I'm using sweet Italian sausage, but I also make these stuffed peppers with hot Italian sausage if I know everyone who's eating enjoys spicy foods. This is pork sausage, but you can use turkey or chicken sausage or any other flavorful sausage too.
Garlic: If you don't have fresh garlic, use ½ teaspoon of garlic powder.
Cream Cheese: Full fat or low fat cream cheese will work equally well. Room temperature cream cheese is easier to mix with the hot sausage meat.
Chives: fresh or dried chives, or use green onions.
Mozzarella Cheese: I like mozzarella to go along with the Italian sausage stuffing, and I sometimes use Parmesan cheese with delicious results, too. Other good meltable cheese choices are Monterey jack, or colby jack cheese, or cheddar, or white cheddar.

The recipe ingredients in glass dishes on a wooden board.

How to make it

Cut the mini peppers in half lengthwise, scooping out the seeds and membranes.
In a large skillet over medium-high heat, brown the sausage meat, crumbling it into small pieces with a spoon. Add the garlic and cook until the sausage is golden brown, about 10 minutes.

Steps 1 and 2, the peppers cut in half and the sausage being browned in a skillet.

Drain excess fat from the sausage and transfer it to a large bowl. Add the cream cheese and chives and stir to combine.
Use a spoon to fill each pepper half with the sausage mixture.

Steps 3 and 4, the sausage being combined in a bowl with cream cheese, and the pepper halves being filled.

Arrange the filled peppers on the prepared sheet pan. Top with shredded mozzarella.
Bake 15 minutes, until the cheese is just starting to brown.

Steps 5 and 6, the filled pepper halves are topped with shredded cheese, and the peppers are baked.

Helpful tips:

Make ahead: You can assemble the stuffed mini peppers ahead of time and pop them in the oven just before guests arrive. Let them come to room temperature first, or else allow extra baking time for the cold ingredients.
Allow to cool: Let the sausage-stuffed mini peppers cool slightly before serving. (They'll be too hot to bite into right away).
Storage: Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a 400° oven until warmed through. You can also enjoy them cold; they'll still be delicious!
Gluten-free: This recipe is gluten-free, but if needed, check ingredient labels before buying sausage. Most of them are gluten-free, but some are not. I use Johnsonville (not affiliate) which is gluten-free.

Variations:

Vegetarian: Replace the sausage with mushrooms or soy protein. Or just omit the sausage and make cream cheese stuffed mini peppers. Add some Italian seasoning.
Spicy: Use hot Italian sausage instead of mild, or add crushed red chili flakes.

Serving suggestions:

Make it a meal: This great recipe doesn't have to be religated to party food. Serve these bite sized stuffed peppers as a side dish for pasta and tomato sauce, or a pasta salad. These mini peppers are also a delicious alternative to sandwiches served with tomato soup, or minestrone soup.
Dipping sauces: Serve these these stuffed mini peppers with a dipping sauce like marinara sauce, or ranch dressing.

More delicious appetizers

Of course, you'll probably want to have an assortment of appetizers if you're hosting! Besides these sausage stuffed mini peppers, I highly recommend these fried goat cheese balls, air fryer stuffed mushrooms, stuffed mini peppers, and buffalo chicken thighs.

And don't forget the dips! This creamy eggplant dip, called mutabbal, and a roasted red pepper dip (muhamarra) are always a hit.

Check out all of my appetizer recipes for more inspiration.

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!

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