Introduction

Mini Stuffed Bell Peppers with Sausage and Cheese are the kind of appetizers that instantly steal the show at any gathering. These bite-sized, vibrant little peppers are filled with a savory, cheesy sausage mixture that’s baked to perfection — creating the perfect balance of sweet, spicy, and creamy. Every bite delivers layers of juicy roasted pepper, rich sausage, gooey melted cheese, and aromatic herbs.

Unlike traditional stuffed peppers that are served as a full meal, these mini versions are perfect for parties, family get-togethers, or even casual weeknight dinners. They’re small, colorful, and irresistibly flavorful — a crowd-favorite finger food that looks as amazing as it tastes!

Why I Love This Recipe

I love this recipe because it combines everything I enjoy in a single bite: sweet mini peppers, savory sausage, melted cheese, and herbs. The mini bell peppers roast beautifully in the oven — becoming tender and slightly caramelized while still holding their shape. The filling, made from sausage, cream cheese, and spices, melts into a creamy, flavorful mixture that contrasts perfectly with the sweetness of the peppers.

It’s also a recipe that feels indulgent but is surprisingly simple. The prep is quick, cleanup is minimal, and the result is restaurant-quality flavor right from your kitchen.

Why It’s a Must-Try Dish

• Bursting with flavor: The mix of sausage, cheese, and herbs is comforting and savory.
• Visually stunning: The colorful mini bell peppers make your platter pop!
• Perfect for entertaining: Great for parties, potlucks, or as an elegant appetizer.
• Versatile: You can easily swap ingredients or adjust spice levels.
• Make-ahead friendly: Prepare ahead of time and bake just before serving.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Servings and Nutritional Info

• Servings: 6 (about 12–14 mini stuffed peppers)
• Calories: ~180 kcal per serving

Course and Cuisine

• Course: Appetizer / Snack
• Cuisine: American / Mediterranean-inspired

Ingredients

For the Peppers:

• 12–14 mini bell peppers (assorted colors)
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Filling:

• ½ lb (225 g) Italian sausage (mild or spicy, casings removed)
• 4 oz (115 g) cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika (optional)
• 1 tablespoon fresh parsley or basil, chopped

Cooking Directions

Step 1: Prepare the Mini Peppers

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Slice each mini bell pepper in half lengthwise, removing seeds and membranes.
4. Drizzle lightly with olive oil, season with salt and pepper, and set aside.

Step 2: Cook the Sausage

1. In a skillet over medium heat, cook the sausage until browned and crumbly (about 6–8 minutes).
2. Drain excess grease and let cool slightly.

Step 3: Make the Filling

1. In a large mixing bowl, combine cooked sausage, cream cheese, mozzarella, cheddar, Parmesan, minced garlic, Italian seasoning, paprika, and herbs.
2. Stir until everything is evenly mixed and creamy.

Step 4: Stuff the Peppers

1. Using a spoon or piping bag, fill each pepper half generously with the sausage-cheese mixture.
2. Arrange stuffed peppers on the prepared baking sheet.

Step 5: Bake

1. Bake in the preheated oven for 20–25 minutes, or until the tops are golden and bubbly.
2. Let cool for a few minutes before serving.

Step-by-Step Preparation Summary

1. Preheat oven and prepare peppers.
2. Cook sausage until browned.
3. Mix sausage with cheeses, herbs, and seasoning.
4. Stuff peppers with the creamy filling.
5. Bake until golden and bubbly.
6. Serve warm and enjoy!

How to Serve

• Serve warm, garnished with chopped parsley or grated Parmesan.
• Pair with dipping sauces like ranch dressing, spicy aioli, or garlic yogurt dip.
• Serve on a colorful platter as a party appetizer or alongside a salad or pasta for a complete meal.

Recipe Tips

• Choose firm, bright-colored peppers for the best presentation.
• Don’t overstuff — the filling expands slightly while baking.
• Use room temperature cream cheese for easy mixing.
• Drain sausage grease well to prevent soggy filling.
• Add crunch: Sprinkle breadcrumbs or crushed crackers on top before baking.

Variations

1. Spicy Jalapeño Version:
   Swap mini bell peppers for halved jalapeños for a fiery twist.
2. Vegetarian Stuffed Peppers:
   Replace sausage with finely chopped mushrooms, spinach, or cooked quinoa.
3. Mexican-Style:
   Add taco seasoning, black beans, and corn to the filling; top with pepper jack cheese.
4. Mediterranean Style:
   Use crumbled feta, sun-dried tomatoes, and olives instead of cheddar and mozzarella.
5. Breakfast Version:
   Mix cooked breakfast sausage with scrambled eggs and cheese for a morning snack.
6. Air Fryer Version:
   Cook at 375°F (190°C) for 8–10 minutes until golden and bubbly.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer for 5–7 minutes.
• Freezing (Before Baking): Stuff the peppers, arrange them on a tray, and freeze until solid. Transfer to freezer bags and store for up to 2 months. Bake from frozen at 400°F (200°C) for 30 minutes.
• Freezing (After Baking): Cool completely, then store in freezer-safe containers for 1 month. Reheat until hot throughout.

Special Equipment Needed

• Baking sheet
• Parchment paper or foil
• Skillet
• Mixing bowls
• Spoon or piping bag for stuffing

Frequently Asked Questions (FAQ)

Q1: Can I use large bell peppers instead of mini ones?
Yes! Just slice large peppers into halves or quarters — they’ll require a few extra minutes of baking.

Q2: What’s the best type of sausage to use?
Italian sausage works best for flavor, but you can use chicken, turkey, or spicy sausage too.

Q3: Can I make these ahead of time?
Absolutely. Stuff the peppers, cover, and refrigerate up to 24 hours before baking.

Q4: Can I make them dairy-free?
Yes — use dairy-free cream cheese and vegan mozzarella.

Q5: How do I make the filling extra creamy?
Add a tablespoon of sour cream or mayonnaise to the cheese mixture for extra richness.

Conclusion

Mini Stuffed Bell Peppers with Sausage and Cheese are the perfect appetizer for any occasion — colorful, flavorful, and incredibly satisfying. Each bite offers a burst of smoky sausage, creamy cheese, and naturally sweet roasted pepper, creating an irresistible combination that’s both comforting and festive.

They’re easy to make, beautiful to serve, and versatile enough to customize however you like. Whether you’re hosting a dinner party, game night, or just treating yourself to a flavorful snack, this recipe delivers every single time.