Stuffed Mini Peppers
Published Feb 04, 2024
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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, like my Taco-Stuffed Mini Peppers, they can be assembled a day ahead of time!
“These were a huge hit! I will be making them again; everyone loved them! I always enjoy your recipes!”
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!
How to Make Stuffed Mini Peppers:
Recipe Ingredients:
Here’s everything you’ll need to make this mini stuffed peppers appetizer recipe. See the recipe card below for the exact quantities.
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, 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.
- Remove seeds, fleshy membranes, 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 the mini stuffed peppers for 25-30 minutes or until hot and bubbling.
- Done and delish! A stuffed mini peppers appetizer! Enjoy!
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.
Recipe FAQs:
Mini sweet peppers are a hybrid designed to have the sweet, colorful, and crunchy aspects of the bell pepper in a small size.
Mini Stuffed Peppers can be assembled a day ahead of time. Refrigerate until ready to bake.
Storage:
- Store any leftover stuffed mini sweet peppers in the refrigerator for up to five days. Reheat in the oven or microwave until hot.
More great appetizer recipes you’ll love!
- Deviled Crab-Stuffed Artichoke Bottoms
- Pimento Cheese Deviled Eggs
- Mexican Shrimp Dip
- Black Bean Dip
Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.
Stuffed Mini Peppers
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
- In place of a Mexican cheese blend, you could also use an Italian blend cheese consisting of Parmesan, Romano, Mozzarella, and Provolone.
- 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.
- Can be assembled a day ahead of time. Refrigerate until ready to bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
These were a huge hit last night. I will be making these again, everyone loved them!! I always enjoy your recipes!!
Hi, Bobbie, Thanks so very much and happy everyone enjoyed! Appreciate the kind comment about my recipes and your taking the time to come back and rate!