These Italian sausage-stuffed mini peppers have become my go-to appetizer for casual get-togethers. There’s something about bite-sized food that just makes everyone happy, and these little peppers check all the boxes. I started making them last summer when I needed something easy but filling for a backyard barbecue, and now my friends ask for them at every gathering.
What I really like about this recipe is how simple it is to put together. You can prep everything ahead of time, and they only take about 20 minutes in the oven. I usually stuff the peppers while I’m making dinner the night before – one less thing to worry about when guests are on their way. Plus, they’re just as good at room temperature as they are warm from the oven.
If you’re looking for a crowd-pleasing appetizer that won’t keep you stuck in the kitchen, these stuffed peppers are exactly what you need. They’re cheesy, savory, and just the right size for snacking.
Why You’ll Love These Stuffed Mini Peppers
- Quick appetizer – These stuffed peppers come together in just 30-45 minutes, making them perfect for last-minute entertaining or game day snacking.
- Make-ahead friendly – You can prep these peppers in advance and pop them in the oven just before serving – perfect for stress-free hosting.
- Crowd-pleasing flavor – The combination of Italian sausage, melty cheese, and fresh herbs stuffed into sweet mini peppers creates the perfect bite-sized treat that everyone will reach for.
- Low-carb option – Using peppers instead of bread or crackers makes these a great choice for anyone watching their carb intake, while still delivering all the Italian-inspired flavors.
What Kind of Mini Sweet Peppers Should I Use?
You’ll find mini sweet peppers sold in bags at most grocery stores, usually in a mix of red, orange, and yellow colors. These small peppers are actually the same variety, just picked at different stages of ripeness – and any color will work great for this recipe. Look for peppers that are firm and bright in color, about 2-3 inches long, with no soft spots or wrinkles. While you might be tempted to substitute regular bell peppers cut into smaller pieces, stick with the mini varieties since they’re sweeter, have thinner walls, and are the perfect size for appetizer portions. If you can’t find them fresh, some stores carry them frozen – just make sure to thaw and pat them dry before using.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Mini sweet peppers: If you can’t find mini peppers, you can use regular bell peppers cut into larger pieces. Just increase the cooking time by about 5-10 minutes.
- Italian sausage: Feel free to use hot Italian sausage instead of mild, or try ground turkey sausage for a lighter option. You can even use regular ground pork or turkey – just add 1 teaspoon of Italian seasoning to the meat while cooking.
- Cream cheese: Ricotta cheese makes a good substitute, or try mascarpone for a richer filling. If you’re dairy-sensitive, dairy-free cream cheese works too.
- Shredded cheese: Any melty cheese works here – try mozzarella, provolone, or even fontina. For a stronger flavor, mix in some grated parmesan.
- Fresh herbs: No fresh herbs? Use 1 teaspoon dried parsley and 1 teaspoon dried basil instead. You could also try other fresh herbs like oregano or thyme.
- Crushed red pepper: Skip it if you don’t like heat, or swap it with a pinch of cayenne or black pepper. For a different kind of heat, try finely diced fresh jalapeño.
Watch Out for These Mistakes While Cooking
One common mistake when preparing stuffed mini peppers is cutting them incorrectly – instead of slicing them lengthwise and removing all seeds, make sure to leave the stem intact and create a “boat” shape that will hold the filling better. When cooking the Italian sausage, avoid breaking it into pieces that are too small, as you want some texture in your filling – aim for small chunks rather than a fine crumble. The cream cheese should be at room temperature before mixing with other ingredients, otherwise you’ll end up with lumpy filling that’s hard to pipe into the peppers. To prevent the peppers from becoming too soft, don’t overbake them – they should still have a slight crunch when pierced with a fork, usually taking just 15-20 minutes at 400°F. For extra flavor, try broiling the peppers for the last 1-2 minutes until the cheese gets slightly golden and bubbly.
What to Serve With Stuffed Mini Peppers?
These cheesy stuffed peppers make a fantastic appetizer, but they can easily become a complete meal with the right sides! For a casual dinner, serve them alongside a simple green salad dressed with Italian vinaigrette and some warm crusty bread. If you’re keeping things low-carb, try them with zucchini noodles tossed in garlic and olive oil, or a side of roasted broccoli with parmesan. When I’m serving these at a party, I like to pair them with other Italian-inspired appetizers like bruschetta, antipasto skewers, or a plate of marinated olives – it’s like bringing a little bit of an Italian restaurant right to your home!
Storage Instructions
Keep Fresh: These stuffed mini peppers are great for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. The flavors actually get better as they sit, making them perfect for making ahead for parties or busy weeknight dinners.
Freeze: You can freeze these little bites after they’re cooked and cooled completely. Place them in a freezer-safe container, separating layers with parchment paper, and they’ll keep for up to 2 months. Just know the peppers might be a bit softer when thawed.
Reheat: To warm them up, pop them in the oven at 350°F for about 10-15 minutes, or until heated through. You can also use the microwave for 30-second intervals if you’re in a hurry, though the oven method will keep the peppers more crisp. If reheating from frozen, thaw in the fridge overnight first.
| Preparation Time | 15-25 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 40-50 g
- Fat: 50-60 g
- Carbohydrates: 20-30 g
Ingredients
- 8 ounces mini sweet peppers
- Olive oil for drizzling
- Salt and pepper for seasoning
- 8 ounces cooked and crumbled mild italian sausage
- 1 tablespoon olive oil
- Half a small onion, diced
- 5 cloves garlic, minced
- 4 ounces cream cheese (can use full-fat or reduced-fat)
- 2 ounces shredded cheese (approximately 2/3 cup, divided)
- 1 tablespoon fresh parsley, chopped finely
- 5 fresh basil leaves, chopped
- 1/4 teaspoon crushed red pepper, adjust to taste
Step 1: Prepare the Peppers
Preheat your oven to 400°F (204°C).
Take each mini sweet pepper and slice it in half lengthwise.
Carefully remove the pith and seeds, discarding them.
Arrange the pepper halves on a sheet pan with the cut-side up.
Once all peppers are placed on the pan, drizzle them lightly with olive oil and season them with salt and pepper.
Bake the peppers for 7 minutes to soften them slightly, then set aside.
After removing the peppers from the oven, lower the temperature to 350°F (177°C).
Step 2: Cook the Sausage
In a pan set over medium heat, cook the Italian sausage, breaking it into small crumbles as it browns.
Continue to cook until there is no pink remaining.
Transfer the crumbled sausage to a plate lined with paper towels to cool and drain excess grease.
Step 3: Sauté Onion and Garlic
Using the same pan, clean it out for reuse.
Add 1 tablespoon of olive oil and set the pan over medium/low heat.
Once heated, add diced onion and cook for 5-6 minutes until they begin to soften.
Add garlic to the pan and continue to cook, stirring occasionally, until the onions are golden and tender.
Remove the pan from the heat once done.
Step 4: Prepare the Filling
In a medium mixing bowl, combine the cooked and crumbled sausage with the sautéed onion and garlic mixture.
Add cream cheese, 1 ounce (about ⅓ cup) of shredded cheese, parsley, basil, and crushed red pepper.
Stir the mixture well, ensuring the cream cheese is broken up and all ingredients are evenly combined into a cohesive filling.
Step 5: Stuff the Peppers
Check the peppers for any excess liquid that may have pooled as they cooled, blotting it if necessary to avoid a soggy filling.
Stuff each pepper half with the prepared filling, pressing it firmly into the peppers.
Top each stuffed pepper evenly with the remaining shredded cheese.
Step 6: Bake and Serve
Place the stuffed peppers back in the oven, now set to 350°F, and bake for 8-10 minutes or until the cheese is melted and the stuffed mini peppers are thoroughly heated.
Serve them warm as a delicious appetizer or side dish.