Sausage And Mini Peppers are a classic and delicious snack food. When cooked properly, they are fantastic and full of flavor. Using premium sausage and mini peppers also helps ensure the best possible outcome. Sausage and mini peppers is one of the most popular recipes in this site. It’s a must try!!
Sweet and Spicy Sausage and Mini Rainbow Peppers
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
One 1-pound bag sweet mini peppers
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
8 links (about 2 pounds) sweet or hot Italian sausage links
- Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes.
- Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve.
ITALIAN SAUSAGE AND SWEET MINI PEPPERS SHEET PAN MEAL
Italian Sausage and Sweet Mini Peppers Sheet Pan Meal is a delicious low-carb dinner for everyone who loves Italian Sausage and peppers!
Italian Sausage and Sweet Mini Peppers Sheet Pan Meal is my Friday Favorites post for this week, and if you know me (or have followed my blog for a while) you know how much I love the flavors in this easy dinner!
But of course this would also be delicious with pork Italian sausage if you prefer that, and you can definitely make it with cut-up pieces of regular red, yellow, or orange bell peppers if you prefer that. But please, please try this recipe if you like these ingredients! This is about as easy as it gets for a quick low-carb and low-glycemic dinner. Use Sheet Pan Meals to find more dinners like this one.
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WHAT INGREDIENTS DO YOU NEED FOR THIS RECIPE?
- uncooked Jenni-O turkey Italian sausage or other uncooked turkey or pork Italian Sausage of your choice
- sweet mini peppers
- olive oil (plus more for brushing sheet pan)
- balsamic vinegar
- salt and fresh-ground black pepper to taste
- additional olive oil and balsamic for drizzling over finished dish (optional, but good)
DO YOU LOVE SHEET PAN MEALS?
HOW TO MAKE ITALIAN SAUSAGE AND SWEET MINI PEPPERS SHEET PAN MEAL:
(Scroll down for complete printable recipe.)
- I used spicy hot Italian turkey sausage; use pork sausage if you prefer. Precook the sausage enough to slice them; I poked with a fork and then microwaved for 3 minutes.
- Let sausage cool a bit, then cut each one diagonally into four pieces, and arrange on a sheet pan that you brushed with a little olive oil.
- Roast 20 minutes in a preheated 400F/200C oven.
- Cut peppers in half lengthwise; then use a sharp spoon to scrape out the seeds and membranes.
- Put peppers in a bowl and toss with olive oil and balsamic vinegar.
- When sausage has roasted 20 minutes, remove the sheet pan and turn sausage over; then arrange the peppers among the sausage pieces.
- Put back in the oven and roast about 15 minutes, or slightly longer, depending on how much crunch you like in the peppers.
- Season the Italian sausage and peppers sheet pan meal to taste with salt and fresh-ground black pepper and serve hot. That’s all there is to it!
This is delicious with a little more oil and balsamic vinegar drizzled over each serving (the fabulous oil and vinegar dispenser you can barely see in the back was a gift from my friend Mary) and sprinkled with some grated Parmesan.
Sausage and Cheese Stuffed Sweet Peppers
These Sausage Stuffed Mini Peppers are a winning game day appetizer or holiday party finger food! A delicious combination of cream cheese, sausage, and shredded cheese stuffed into a bite sized sweet pepper… they’re full of flavor and even low carb!
Prep Time 30 minutes
Cook Time 25 minutes
- 16 oz bag sweet mini peppers
- 16 oz roll breakfast pork sausage, mild or hot
- 8 oz block cream cheese, room temperature
- 1/4 cup shredded cheese of your choice (cheddar, colby, or any shredded cheese blend), plus extra for topping
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 400°.
- Cut the peppers in half lengthwise, leaving the stems on. Stand them on the narrow side and cut so that the halves are as large as possible and will hold more filling. Remove the seeds and membranes with your fingers while rinsing the peppers.
- Pour a tablespoon of olive oil onto a baking sheet and toss the cut peppers in the oil. Turn all of the peppers cut side up and bake them 6-8 minutes to soften.
- Brown and drain the sausage. In a bowl, mix the room temperature cream cheese (it needs to be very soft), shredded cheese, and spices. Stir in the sausage and combine all well.
- Stuff each pepper with the sausage cheese mixture and sprinkle with extra cheese.
- Put the stuffed peppers back in the oven and bake for an additional 8 minutes or until the cheese is melted and the filling is warm.
Italian Sausage Stuffed Mini Peppers
Italian sausage stuffed mini peppers make such a great appetizer recipe! Two-bite, sweet mini peppers are filled with a creamy mix of Italian sausage, cheeses, onion, garlic, and fresh herbs in this easy dish.
I’m one of those people who hover around the appetizer table at parties. Always have been! A little of this and a little of that is my M.O. when it comes to party food.
Sometimes at home we’ll even make a few traditional appetizer-type recipes and share them for dinner. Baked clam dip is a frequent pick (I could eat the whole thing), as are crispy brussels sprouts.
These sausage stuffed mini peppers totally fit the bill for my favorite kind of appetizer, which has some substance and oomph behind it when compared to something like chips and salsa.
Reasons to Love This Recipe
- These stuffed mini peppers are just-as-delicious cousins of the more popular jalapeno popper, except they’re meatier, less spicy, and more Italian in flavor.
- You can prep and assemble the peppers ahead of time, simply placing the trays in the oven to heat and melt the cheese just prior to when you’d like to serve them.
- This recipe makes a great option for those who eat a gluten-free diet.
- Peppers: You can usually find an 8-ounce bag of mini sweet peppers, which is what this recipe calls for, but if not there should be an 16-ounce one. You can double the recipe (which will use the full pound of meat) or use the excess peppers in a variety of ways (see the below section).
- Sausage: This recipe calls for mild, but sweet Italian sausage will also work. It’s also lower in spiciness but with the addition of sweet basil. If you like spice then by all means go with hot Italian sausage.
- Cream cheese: Either full-fat cream cheese or reduced-fat Neufchâtel cheese work.
- Shredded cheese: Any meltable cheese that doesn’t clash with these flavors is just fine. I’ve used mozzarella, provolone, pepper jack, and white cheddar (and a mix thereof) on separate occasions and that they were all good. For this particular batch I used two: mozzarella is a melty dream but doesn’t have the boldest flavor, with extra sharp cheddar coming in for a flavor assist.
- Crushed red pepper: This provides more flavor than a considerably spicy zip. Feel free to omit it or increase the amount in line with your preferences.
What are mini sweet peppers?
Mini sweet peppers are tiny, slightly sweeter versions of bell peppers. Even though some of the smaller, curvy red ones look like red jalapenos, just like bell peppers they’re not spicy at all.
They do have seeds though, so slicing them in half and removing the seeds and pith, the white center part to which the seeds attach, is the first step in prepping these mini peppers.
And while you can totally eat mini peppers raw, you can also roast them briefly to soften them without making them mushy.
Some other uses for mini sweet peppers (besides stuffing them) are slicing them raw to add to salads, dipping slices in hummus, pan- or oven-roasting them along with your favorite cooking oil and spices, or even grilling them.
- Heat the oven to 400°F (204°C). Slice the peppers in half lengthwise, remove the seeds and pith, and place them on a rimmed sheet pan.
- Give the pepper halves a drizzle of olive oil and season with salt and pepper. Roast for 7 minutes. We just want them in the oven enough to soften up a little bit. Too long in there would cause the peppers to lose their shape and become floppy and tricky to stuff.
- Crumble and brown the sausage until fully-cooked, then set aside. Use the same pan to then saute the onion and garlic in olive oil.
- Stir together all of the filling ingredients, except for the reserved portion of shredded cheese.
- Divide the filling between all of the peppers, pressing it in there to fill the crevices. Top evenly with the remaining shredded cheese.
- Bake for 8-10 minutes at 350°F (177°C), or until the cheese has fully melted and the stuffed mini peppers are hot throughout.
Recipe Tips and Tricks
- When compared to other peppers, these mini peppers (just like bell peppers) don’t need to have that thin layer of outer skin removed in order to be pleasantly chewable, so you don’t need to do a full roast like you do in my how to roast poblano peppers in the oven post. Seven minutes will do the trick.
- Drizzle just enough oil on the peppers before roasting as too much will cause the filling to slip out of the peppers. Blotting the peppers with a paper towel before stuffing to remove some moisture is recommended.
- When slicing the peppers, be sure to cut them lengthwise in a way that will have the wider, flatter surface of both halves lie against the sheet pan. This way they’ll be more stable and roll around less.
Sausage and Mini Pepper Poppers
These quick and easy Sausage and Mini Pepper Poppers are an appetizer version of the beloved Italian sandwich! With plenty of sweet Italian sausage and Italian blend cheese stuffed into perfectly pop-able mini sweet peppers, these crispy delights are always a party hit! Best of all? They can be fried- or baked
Get the party poppin’ with the ultimate mini pepper poppers
When you’re looking for a fast and delicious party appetizer, these Sausage and Mini Pepper Poppers deliver. With a crumbled Italian sausage and cheese blend stuffed into sweet and bite sized peppers, these tasty treats are an irresistible party bite. Serve them up with my Pesto dipping sauce for all the flavors of a classic Italian sausage and peppers sandwich, in a tiny little package!
Making the filling for the ultimate stuffed pepper appetizer
To make these super simple Sausage and Mini Pepper Poppers, you will need:
- A bit of Olive oil, for cooking the filling.
- Sweet Italian sausage. You can use ground, rope or links- just be sure to remove the casings before cooking! If you like things spicy, feel free to use Spicy Italian Sausage instead. And if you’re looking to lighten things up, this recipe is also great with Chicken or Turkey sausage!
- Crushed red pepper flakes, for some flavor and heat.
- A chopped onion.
- 1 1/2-2 pounds of fresh mini sweet peppers. Depending on their size, you will need 1 1/2 -2 one pound bags.
- Shredded Italian blend cheese. To give great flavor, and help hold the filling together.
- Fresh garlic, or the jarred chopped stuff. No judgements here.
- 3 beaten fresh eggs, and a bit of water to thin them out.
- Some flour, to help the breading stick to the peppers.
- Panko breadcrumbs and grated parmesan cheese, for the breading.
- Canola or neutral oil, for frying. Avocado oil has a a high smoke point, and also works well!
Making the peppers is really simple. All you need to do is cook up a quick and easy sausage filling, fold in some cheese, and allow it to cool. While the filling cools, you’ll make a slit up the side of each pepper. Don’t go edge to edge- we just want to make a small pocket. This makes them easier to fill, and helps them keep their shape.
What kind of sausage should I use?
You can use any number of sausages here, and the results will be delicious! You can go for sweet or spicy pork Italian sausage (which the recipe originated with). For this classic version, you can use ground and ready-to-go, rope style sausage, or links. Just make sure you have an uncooked sausage- no smoked or cured versions.
If you’re living that light life, or simply don’t care for pork- there are tons of great chicken and turkey Italian sausages out there! Just be sure to opt for an uncooked version. You may also need to slightly reduce the cook time, as chicken and turkey tend to cook up a little quicker, and you don’t want to dry them out.
Stuffing the sweet mini peppers
Once your filling is ready and your peppers are prepped, all you need to do is fill the peppers, then dredge them. You can opt to fill them with your hands (my preferred method), or with a small spoon. Be careful not to overfill the peppers, which could cause them to tear while filling, or splatter while frying.
To bake or fry?
This answer is totally up to you! I have directions for both below. The fried mini peppers hold onto the crust a little better, but the baked version is just as delicious, and a bit healthier. Do whichever works for you!
Making the dipping sauce for the mini peppers
These peppers are totally amazing on their own, but do yourself a favor and make a batch of my Pesto dipping sauce to go along with them. The link is included in the recipe below, and could not be easier to make! It’s only 3 ingredients, and takes about 3o seconds.