Sausage Stuffed Mini Peppers


  • big mixing bowl
  • skillet
  • baking sheet


  • 1 1b sweet mini peppers , about 16
  • 8 oz hot Italian sausage
  • 2 cloves garlic minced
  • 8 oz cream cheese softened room temperature
  • 1/2 teaspoon black pepper or to taste
  • 1/2 packet chives chopped (about 0.25oz)


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


  • I’ve use hot Italian chicken sausage meat, 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 shredded parmesan and cheddar cheese.


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


Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 75mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 9mg | Iron:

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