I love that I can prep these ahead of time and just toss them in the oven when guests arrive. The filling comes together quickly, and the ingredients are simple but incredibly flavorful. The combination of Italian sausage, cream cheese, and chives tucked into sweet mini peppers creates the perfect balance of creamy, savory, and fresh. Plus, they’re naturally low in carbs, so I don’t feel guilty about grabbing a few extras.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the filling
8 oz cream cheese, softened
2 garlic cloves, minced
2 tbsp chopped chives
8 oz Italian sausage meat (I use Jimmy Dean)
For the peppers
1 lb mini sweet peppers (about 12), halved lengthwise and seeds removed
For the topping
1 cup shredded mozzarella cheese
Directions
Step 1: Prep and Preheat I preheat the oven to 400°F and line a baking sheet with foil or parchment for easy cleanup. I slice the mini peppers in half lengthwise, remove all seeds and membranes, and lay them cut-side up on the baking sheet.
Step 2: Cook the Sausage In a skillet over medium-high heat, I brown the sausage, breaking it up as it cooks. Once no pink remains, I add the minced garlic and cook for one more minute until fragrant. I drain off the excess fat and transfer the sausage to a mixing bowl.
Step 3: Make the Filling To the bowl with the warm sausage, I add the softened cream cheese and chopped chives. I stir until everything is creamy and well mixed. The warmth from the sausage makes it easier to blend without extra effort.
Step 4: Fill and Top I spoon the sausage mixture into each mini pepper half, mounding it slightly. Then I top each one with a bit of shredded mozzarella, gently pressing it down so it sticks.
Step 5: Bake and Serve I bake the peppers for 12–15 minutes at 400°F until the cheese is melted and just golden and the peppers are soft but still hold their shape. After removing them from the oven, I let them cool for a few minutes before serving.
Servings and timing
This recipe yields about 12 stuffed mini peppers, perfect for 6 servings. From start to finish, it takes just 30–40 minutes (15–20 minutes of prep and 15–20 minutes of cook time), making it ideal for a quick appetizer or low-effort dinner option.
Variations
When I want to switch things up, I use hot Italian sausage for extra spice or swap in ground turkey for a lighter version. Ricotta or mascarpone cheese gives the filling a different richness, and I’ve also added herbs like parsley or basil for a fresh twist. For the cheese topping, provolone, Monterey Jack, or even Parmesan all work beautifully.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. They reheat well in a 350°F oven for about 10 minutes or in the microwave for 30–45 seconds. I also freeze them (baked or unbaked) by arranging them on a tray until solid, then storing in freezer bags for up to 3 months. If baking from frozen, I just add 5–10 extra minutes to the oven time.
FAQs
Can I make these ahead of time?
Yes, I often stuff the peppers a few hours in advance and keep them covered in the fridge. I just bake them fresh when I’m ready to serve.
Can I freeze these mini peppers?
Absolutely. I freeze them either baked or unbaked, and they hold up great. Just add extra baking time if cooking from frozen.
Are these spicy?
Not at all. Mini sweet peppers are mild, and the sausage can be as spicy or mild as I want depending on what I choose.
Can I use a different kind of sausage?
Yes, I’ve used turkey sausage, chicken sausage, and even ground beef seasoned with Italian spices. All work well in this recipe.
What’s the best way to serve them?
I serve them as an appetizer with toothpicks for easy grabbing, or pair them with a salad or roasted vegetables for a light dinner. A side of marinara sauce for dipping adds an extra flavor boost.
Conclusion
These Sausage Stuffed Mini Peppers are simple, delicious, and totally addictive. Whether I’m prepping for a party or just want a fun, flavorful snack, they never let me down. With creamy filling, cheesy tops, and a sweet pepper bite, they’re one of my go-to recipes for feeding a crowd—or just myself.
These easy sausage stuffed mini peppers are cheesy, savory, and ready in just 30 minutes. Perfect for parties, game day, or quick low-carb dinners.
Author:Ella
Prep Time:15–20 minutes
Cook Time:15–20 minutes
Total Time:30–40 minutes
Yield:About 12 stuffed mini pepper halves (6 servings)
Category:Appetizer, Dinner
Method:Baking, Oven
Cuisine:American, Southern-Inspired
Diet:Gluten Free
Ingredients
For the Filling
8 oz cream cheese, softened (Philadelphia recommended)
2 garlic cloves, minced
2 tbsp chopped chives
8 oz Italian sausage meat (mild, hot, or sweet)
For the Peppers
1 lb mini sweet peppers (about 12), halved lengthwise and seeds removed
For the Topping
1 cup shredded mozzarella cheese (freshly shredded preferred)
Instructions
Prep & Preheat:
Preheat oven to 400°F and line a baking sheet with parchment or foil.
Slice mini peppers in half lengthwise and remove all seeds and membranes. Arrange on baking sheet, cut-side up.
Cook the Sausage:
Heat a skillet over medium-high. Add sausage and cook, breaking into crumbles, for 8–10 minutes until browned.
Add garlic and cook 1 more minute. Drain excess fat and transfer sausage to a mixing bowl.
Make the Filling:
Add softened cream cheese and chopped chives to the sausage. Mix until well combined and creamy.
Stuff the Peppers:
Spoon the filling into each pepper half, mounding slightly.
Top with shredded mozzarella, pressing gently so it sticks.
Bake:
Bake in preheated oven for 12–15 minutes until cheese is melted and slightly golden, and peppers are just tender.
Let cool 2–3 minutes before serving.
Notes
Use green onions or parsley if you’re out of chives.
You can prep the filling and stuff the peppers up to 1 day in advance—just bake before serving.
Substitute ricotta or mascarpone for cream cheese, or try a cheese blend like Monterey Jack for topping.
Want a spicy kick? Add red pepper flakes to the sausage mix or use hot Italian sausage.
