Stuffed Mini Peppers

5 from 6 votes
1 hour 45 minutes
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Make this bite-size Stuffed Mini Peppers appetizer for your next get-together, and watch them disappear! Spicy Italian sausage and two types of cheese make these irresistible. Best of all, they can be assembled a day ahead of time!

Stuffed Mini Peppers on white oval platter garnished with chopped fresh parsley.

Why This Recipe is a Keeper!

Whether it’s a game day get-together, barbecue, or potluck, these festive mini stuffed peppers will surely be a hit!

Because of their convenient size, colorful mini sweet peppers are perfect for stuffing with various fillings. They provide a burst of sweetness without the heat associated with hot chili peppers such as jalapenos so everyone at the party can enjoy them.

The filling for these mini peppers is a tasty blend of Italian sausage, a hint of onion, Italian seasoning, cream cheese, and shredded Mexican blend cheese for its smooth melting ability. So, that’s actually a blend of five cheeses!

This Stuffed Mini Peppers recipe is:

  • Easy! Prepping the mini peppers is a little picky, but it’s a straightforward recipe.
  • Make-ahead! Get these Stuffed Mini Peppers prepped and stuffed, then bake when ready to serve.
  • A crowd-pleaser! Set these Stuffed Mini Peppers on your party table and watch them disappear!
Stuffed Mini Peppers on white oval platter garnished with chopped fresh parsley.

How to Make Stuffed Mini Peppers:

Recipe Ingredients:

Here’s everything you’ll need to make this mini stuffed peppers appetizer recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Stuffed Mini Peppers on white marble countertop.

Ingredient Notes and Substitutions:

  • Mini Sweet Peppers: These red, yellow, and orange specialty peppers are generally sold in one-pound bags.
  • Italian Sausage: We love the extra kick of spicy pork Italian sausage, but you can use any Italian sausage: Mild, sweet, chicken, turkey, or plant-based.
  • Shredded Mexican Blend Cheese: Mexican blend cheese typically blends Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses. This combination melts well when heated. You could also use an Italian blend cheese consisting of Parmesan, Romano, Mozzarella, and Provolone.
  • Italian Seasoning: This kitchen staple generally includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
  • Italian Breadcrumbs: Italian breadcrumbs are plain dried with oregano, garlic, parsley, and salt or other Italian seasonings added.

Step-By-Step Instructions:

  • Gather and prep all the ingredients for the mini stuffed peppers recipe.
  • Preheat oven to 325 degrees.
  • Cut each mini pepper in half lengthwise.
Pile of halved yellow and red on white plastic cutting board before seeds and membranes are removed.
  • Remove seeds, fleshy membranes, and stem ends if desired.
  • Place on a nonstick baking sheet.
Halved mini peppers on white enamel rimmed baking sheet.
  • Cook the Italian sausage in a skillet, crumbling it as you go, over medium heat until no longer pink.
  • Add the scallion and Italian seasoning near the end.
  • Drain off excess grease.
  • Transfer to a mixing bowl and let cool to room temperature.
Cooked Italian sausage, scallions and Italian seasoning in nonstick skillet.
  • Add the cream cheese and shredded Mexican blend cheese to the bowl with the sausage and mix well.
  • Season to taste with salt and black pepper and additional Italian seasoning if needed.
  • Fill each pepper with equal amounts of the sausage and cheese combination.
  • Sprinkle each pepper lightly with Italian breadcrumbs.
  • Bake the mini stuffed peppers for 25-30 minutes or until hot and bubbling.
Baked Stuffed Mini Peppers on white enamel rimmed baking sheet.
  • Done and delish! A stuffed mini peppers appetizer! Enjoy!
Stuffed Mini Peppers on white oval platter garnished with chopped fresh parsley.

Chef Tips and Tricks:

  • This filling for stuffed mini sweet peppers is excellent in jalapenos, too! Mix it up for your spicy-loving guests with some jalapenos mixed in. Be sure to wear gloves when handling hot peppers, though.
  • Leaving the stem end on the peppers is optional. Keeping it on makes a prettier presentation, but your guests will want to discard them.
  • Don’t tell anyone, but we enjoy these with a drizzle of ranch dressing.
Stuffed Mini Peppers on white oval platter garnished with chopped fresh parsley.

Frequently Asked Questions:

Are mini peppers just small bell peppers?

Mini sweet peppers are a hybrid designed to have the sweet, colorful, and crunchy aspects of the bell pepper in a small size.

Can a Stuffed Mini Peppers recipe be made ahead of time?

Mini Stuffed Peppers can be assembled a day ahead of time. Refrigerate until ready to bake.

Stuffed Mini Peppers on white oval platter garnished with chopped fresh parsley.

Storage:

  • Store any leftover stuffed mini sweet peppers in the refrigerator for up to five days. Reheat in the oven or microwave until hot.

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Stuffed Mini Peppers on white oval platter garnished with chopped fresh parsley.

Stuffed Mini Peppers

5 from 6 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Make this bite-size Stuffed Mini Peppers appetizer for your next get-together, and watch them disappear! Spicy Italian sausage and two types of cheese make these irresistible. Best of all, they can be assembled a day ahead of time!
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Appetizers and Snacks
Cuisine Italian
Servings 12

Ingredients
  

  • 1 1/2 pounds mini sweet bell peppers
  • 1 package (19-ounce) Italian sausage links - hot, sweet or mild, pork, chicken or turkey
  • 4 scallions - white and light green part only, finely chopped
  • 2 teaspoons dried Italian seasoning - or to taste
  • 1 package (8-ounce) cream cheese - softened at room temperature
  • 2 cups shredded Mexican blend cheese - (or 1 8-ounce package)
  • Salt and freshly ground black pepper - to taste
  • 1 tablespoon dried Italian breadcrumbs

Instructions
 

  • Preheat oven to 325 degrees.
  • Cut each mini pepper in half lengthwise. Remove seeds, fleshy membrane and stem ends if desired. Place on a nonstick baking sheet.
  • Cook the Italian sausage in a skillet, crumbling it as you go, over medium heat until no longer pink. Add the scallion and Italian seasoning near the end. Drain off excess grease. Transfer to a mixing bowl and let cool to room temperature.
  • Add the cream cheese and shredded Mexican blend cheese to the bowl with the sausage and mix well. Season to taste with salt and black pepper and additional Italian seasoning if needed.
  • Fill each pepper with equal amounts of the sausage and cheese combination.
  • Sprinkle each pepper lightly with Italian breadcrumbs.
  • Bake for 25-30 minutes or until hot and bubbling.

Notes

MAKE AHEAD:  Can be assembled a day ahead of time. Refrigerate until ready to bake.

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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5 from 6 votes (6 ratings without comment)

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