Stuffed Sweet Peppers With Sausage


This Stuffed Sweet Peppers With Sausage recipe is simple, yet elegant in flavour and colours, and so delicious that it would make a perfect holiday meal! Stuffed with a mixture of the best sausages, freekah rice and peppers, this meal will be a family favourite. I love stuffed peppers. The combination of green bell pepper with sausage, cheese and bread crumbs is a filling and tasty vegetarian meal.

Sausage stuffed mini peppers 35 MINUTES

These Sausage Stuffed Mini Peppers are the best appetizer for any occasion! A delicious combination of cream cheese, hot Italian sausage, sour cream, and Colby jack cheese stuffed in a bite sized pepper and baked to perfection… they’re gooey, flavorful, and so easy to make!

Well, these Mini Stuffed Peppers are exactly that. They’re insanely easy to make – with just 6 ingredients – and seriously packed with the most amazing flavor. (I give all the credit to the hot Italian sausage!) And best of all… everyone who tries them instantly falls in love.

Honestly? I can’t blame them. What’s NOT to love about a 6 ingredient appetizer recipe that comes together in 15 minutes or less and has just the right amount of creamy, cheesy, and spicy to satisfy everyone in the room!?

They’re the perfect little bites for parties, game days, holidays, or late night snacks. Bet you can’t pop just one!


  • 12 mini peppers
  • 1/2 pound hot Italian sausage
  • 8 ounces cream cheese
  • 1/3 cup sour cream
  • 1 cup shredded colby jack cheese, divided
  • 2 tablespoons sliced green onions


Cut the peppers – cut the peppers in half lengthwise, leaving the stems on. Scoop out the seeds and membrane.

Prepare the filling – brown and crumble the sausage in a medium skillet. Add cream cheese, sour cream, and half of the shredded cheese and heat until cheeses are melted.

Stuff the peppers – spoon the filling into the pepper halves, filling them completely. Arrange in a shallow baking dish; sprinkle with remaining cheese.

Bake – bake the peppers at 350° for 20 minutes.

Garnish – garnish with sliced green onions and fresh cracked pepper.

Recipe variations

  • Use sweet Italian sausage instead of hot
  • Substitute bacon for the sausage
  • Add red pepper flakes to the filling
  • Use any kind of shredded cheese (monterey jack, mozzarella, provolone, cheddar)
  • Add fresh minced garlic or garlic powder to the filling
  • Add sliced green onions to the filling

Sausage Stuffed Mini Peppers

Sausage stuffed mini peppers are hands down the best appetizer for your game day get together, potluck bbq or family gathering. Cream cheese stuffed mini peppers come out warm from the oven, softened sweet peppers with flavorful sausage.

A white serving platter with stuffed sweet peppers.

Each bite a burst of flavors from the mix of garlic and onions and tender bell peppers. A classy looking appetizer that is also finger-licking good.

❤️ Why You’ll Love It

  • An easy make ahead appetizer or side dish.
  • Looks so pretty on your buffet table.
  • Perfect bite sized snacks.
  • Unique party appetizer.

As you bite into the tender sweet bell pepper appetizer, the warm cream cheese and the distinctive taste of Italian sausage you will see why this is the perfect flavor combination. Incredibly indulgent, yet so simple to make.

📝 Ingredients

Recipe ingredients on a countertop.

📋 Ingredient Notes

  • Sweet mini peppers: Similar to sweet bell peppers but smaller in size. Come in a variety of colors, usually red, orange or yellow.
  • Hot Italian sausage: Italian sausage is ground meat with spices.
  • Garlic: Adds so much flavor to the sausage.
  • Cream cheese: Creamy cheese tastes amazing with bell peppers. Use your favorite.
  • Black pepper: Adds additional flavor.
  • Chives: Chives or green onions adds a little flavor and a splash of color.
  • Cheddar cheese: white cheddar or yellow to add more cheesy flavor.

🥄 Instructions

A collage of 4 images showing how to make stuffed mini peppers.
  1. Preheat the oven 350°F. In a skillet over medium-high heat, cook sausage, breaking it apart into small pieces, for 5 minutes. Add garlic and continue to cook for another minute. Remove from heat and drain any fat.
  2. In a big bowl, combine cream cheese, chives and black pepper. Mix well.
  3. Add the sausage mixture and mix everything to combine.
  4. Cut the sweet peppers lengthwise leaving the stem and remove the seeds. Stuff each pepper half with the mixture and top with cheddar cheese.
Stuffed peppers on a baking sheet,
  1. Place peppers on a rimmed baking sheet and bake for 10-12 minutes or until the cheese melts.

💡 Tips

  • You can use any sausage meat you like.
  • You may as well use green onions instead of chives.
  • Add some red pepper flakes for more heat.
  • You can also top the peppers with a mixture of grated Parmesan and cheddar cheese.

💬 FAQs

Should mini peppers be parboiled before stuffing?

Mini peppers do not have to be parboiled or cooked before stuffing because once stuffed, they will bake nicely in the oven.

What do mini bell peppers taste like?

Mini sweet bell peppers taste very similar to regular bell peppers, yet are a little bit sweeter. They are slightly juicy and crisp and when baked come out soft and delicious.

⌛ Make Ahead

This appetizer can be made ahead of time. Wrap the stuffed mini sweet peppers on the baking sheet and place in your refrigerator until just about ready to serve. While preheating the oven, let the pan of stuffed peppers come to room temperature and then cook as instructed in the recipe card.

👩‍🍳 Variations

  • Add a spice kick to your cream cheese mixture by adding chopped jalapeños, hot sauce or red pepper flakes.
  • Swap out green chives for green onions.

🧺 Storage

Leftover sausage stuffed mini peppers can be wrapped tightly and placed in the refrigerator for up to 5 days.

Sausage Stuffed Mini Sweet Peppers


  • 16 ounce bag mini sweet peppers
  • 1 tablespoon olive oil
  • 1 lb. Hatfield Quality Meats Recipe Essentials Sweet Italian Ground Sausage
  • 8 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • ½ teaspoon dry parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup shredded 3 cheese blend (parmesan, romano & asiago, or, just use parmesan) cheese, extra for topping


  1. Preheat your oven to 400 degrees F.  Wash your sweet peppers and cut each one in half lengthwise, leaving stems intact. Be sure to lay each pepper down to see which way to cut, ensuring they will lay flat on your baking sheet. Remove seeds and membranes. Spread 1 tablespoon of olive oil onto a large baking sheet. Place peppers on the sheet and toss to coat in olive oil. Turn all peppers cut sides up, salt lightly and bake for 6 to 8 minutes to soften.
  2. Crumble and thoroughly cook the Hatfield Sweet Italian Ground Sausage. Drain grease and set aside to cool. 
  3. In a medium bowl mix together the room temperature cream cheese, garlic powder, parsley, salt, pepper and the shredded cheese. Stir sausage into the mixture and combine well.
  4. Spoon the sausage and cheese mixture into the pepper halves. Sprinkle with extra cheese to your taste and bake your sausage stuffed sweet peppers for 5 to 7 more minutes or until cheese is melted. Serve and enjoy while warm!


These Sausage Stuffed Mini Bell Peppers With Cream Cheese are a delicious appetizer for any party. Sweet baby peppers are roasted in the oven and stuffed with a deliciously creamy, CHEESY filling. They’re perfect for holiday parties or even game day tailgating!

Baby bells are one of my favorite veggies to stuff because of their cute size and crunchy bite. I love that they’re gluten free and low carb too!

This recipe is always a hit at parties and can be served warm or at room temperature. I will make these in advance and reheat them in the oven quickly as guests arrive.

Sausage Stuffed Mini Bell Peppers With Cream Cheese on cutting board with dipping sauce.


I love this appetizer because if you know me, I love anything that can be made in advance like my Burrata Cheese w/ Roasted Peppers dip. (Which is amazing by the way.)

I bake them off then store them in the fridge covered until your ready to serve them. Then pop in the oven to reheat if you prefer them to be warmed as opposed to room temperature. You can even leave off the extra cheddar to top last so your cheese is fresh!

PLUS, they’re creamy, super filling and has SO much flavor packed in every little bite I promise your guests will be raving over these.

Ingredients for mini stuffed peppers on table.
Have all ingredients ready to make assembling quick & easy!


  • mini sweet peppers– you can use red, yellow or orange baby bells.
  • ground sausage- Feel free to use spicy Italian sausage or sweet.
  • cream cheese– This is a staple ingredient that adds lots of creaminess. Use the best you can find.
  • sour cream– This adds a delicious tang that I love.
  • garlic powder– You can use real garlic if you prefer.
  • onion powder– A must for ultimate flavor boosting goodness.
  • cheddar cheese– Using freshly shredded cheddar melts better than the bagged stuff. Yellow cheddar adds a pop of color as opposed to white.
  • Worcestershire sauce– The ultimate umami flavor booster that pairs well with the sausage.
  • chives- Adds a brightness to your peppers as well as a pop of color.


  1. Preheat oven to 400 degrees F and prepare your peppers by slicing in half lengthwise and removing seeds and the membrane.
  2. Add 1-2 tablespoon of oil in a skillet over medium-high heat and brown your sausage making sure to chop it up into fine pieces using the end of a wooden spoon or spatula. Season with salt, pepper, garlic powder, onion powder. Drain excess grease and set aside to cool.
  3. In a medium bowl, beat together the cream cheese, sour cream, chives, cooked sausage, ⅓ cup of cheddar cheese (reserve the rest for topping), and worcestershire sauce with a mixer until smooth.
  4. Fill each pepper with about a tablespoon of filling. Place on a foil lined baking sheet before topping each with remaining cheddar cheese. Bake on middle rack for 8-10 minutes or until peppers are soft and cheese is fully melted. (You still want your peppers to have a slight bite to them.)
  5. Garnish with extra chives and serve warm.
photo showing how to properly slice baby bell peppers for stuffing.
Not slicing your peppers the right way will cause them to fall over on the plate.


  • Make sure to stuff them nice and full. Using your fingers make it easier!
  • Use freshly shredded cheddar cheese. It melts better and tastes better than those packaged variaties.
  • Some peppers are larger than others so you may need to use more filling in some peppers.
  • Browning your saussage before stuffing your peppers adds a ton of extra flavor.
  • Make sure to cut your peppers the right away (see above) to ensure they stay upright while baking.
  • Make the filling in adevance and store it in the fridge until you’re ready to assemble!
Overhead shot of sausage and cream cheese stuffing in bowl.


If you wish to change the recipe a bit, feel free! The world is your oyster after all…or in this case…your PEPPER! 🙂

I just recommend not changing the cream cheese or sausage ratios. But other items you can add to your filling are:

  • bacon bits– add them on top last for an added flavor boost.
  • jalapenos– if you want an added little kick or love jalapeno poppers.
  • other cheese– goat cheese, parmesan, gouda, mascarpone, ricotta or mozzarella would be great additions.
  • Sriracha– for another spicy bite.
  • Cayenne or chili pepper– again for more heat.
Sausage stuffed baby peppers on baking sheet topped with cheddar cheese.


If you want to make these peppers ahead of time for a party, I suggest filling them first. Then place them flat in a Tupperware container or directly onto a sheet pan, cover and chill until you’re ready to bake them.

If your stuffed peppers are already on a sheet pan, you can easily add them to the oven without transferring them again.

You can also bake them in advance and reheat them for a few minutes to warm through.

I do not recommend freezing your peppers.

Cream cheese sausage stuffed baby peppers on cutting board with sauce for dipping,


Can I leave the stems on my baby peppers?

Yes, they aren’t really fun to eat but they add a pop of green color and act as a holder for dipping.

Can I freeze my peppers?

Peppers don’t freeze very well and tend to release a lot of water when they thaw so I don’t recommend freezing.

Should I pre-cook my peppers before stuffing?


Can these be made with other meat?

Yes, chorizo, ground turkey, ground chicken would all work!

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