Sausage & Cream Cheese Stuffed Mini Bell Peppers

Sausage & Cream Cheese Stuffed Mini Peppers are the perfect bite-sized appetizer for any occasion! These colorful, sweet mini peppers are filled with a rich and savory blend of cream cheese, sausage, spinach, and seasonings, then baked to perfection. These stuffed peppers deliver big flavor in a small package. You can serve them in a raw pepper as a cold appetizer or bake them into gooey perfection.  They are delicious either way.  The next time you're hosting a party or holiday, preparing game day snacks, or looking for a perfect appetizer recipe for a potluck, these stuffed mini peppers are sure to be a crowd favorite!

I've made a rule with myself that these stuffed mini peppers are "special occasion food," reserving them for holidays and gatherings as a form of culinary self-defense.  Not gonna lie—if these irresistible bites lived in my refrigerator regularly, my willpower wouldn't stand a chance! The combination of savory sausage and creamy cheese wrapped in sweet peppers creates a delicious appetizer so addictive that my son can demolish an entire tray in one sitting (and I'm not far behind him when no one's watching). While the decadent filling isn't exactly health food, these Sausage & Cream Cheese Stuffed Mini Peppers strike the perfect balance as an occasional indulgence. They're the appetizer that disappears first at parties, prompts recipe requests, and reminds us that sometimes the most memorable dishes are worth every delicious calorie. Share them with friends and family—not just for their enjoyment, but to save yourself from devouring them all!

Looking for more snacks and appetizers? Try these: Jalapeno Bean Dip, Quick & Easy Fresh Pineapple Salsa, Classic Hummus, or Ranch Cottage Cheese Dip.

Why You'll Love This Recipe

• Quick prep time – Only 15 minutes of hands-on work
• Bake or Air Fry  – Either cooking method works well
• Make-ahead friendly – Prepare a day in advance and bake when needed
• Crowd-pleasers – Everyone loves these.
• Vibrant presentation – The colorful peppers create an eye-catching appetizer
• Balanced flavor profile – Sweet peppers, savory sausage, and creamy cheese create the perfect bite
• Keto & Low-Carb Friendly – A naturally low-carb appetizer perfect for anyone watching their carbs.
• Perfect for Any Occasion – Great for parties, holidays, potlucks, and game-day snacks.
• Customizable – Easily adapt this recipe with different cheeses, heat levels, or protein choices.

Ingredient Highlights

• Mini Sweet Peppers – These colorful baby bell peppers are naturally sweet with thin walls, making them perfect for stuffing—their mild flavor appeals to everyone!
• Italian Sausage – Ground sausage provides rich flavor with pre-blended spices that infuse the entire filling. Choose mild for family-friendly appetizers or hot for an extra kick.
• Cream Cheese – Plain cream cheese creates the creamy, indulgent base for the filling that helps bind everything together while providing a rich texture.  Make sure the cream cheese is softened to room temperature, or it won't mix evenly.  I do recommend full-fat cream cheese, but use reduced-fat cream cheese if you prefer.
• Shredded Cheese – Sharp white cheddar is my recommendation, but use your favorite cheese!  Cheddar cheese, boursin cheese, smoked gouda, Monteray Jack, or pepper jack cheese for a spicy kick!   
• Hot Sauce –  I recommend Frank's Red Hot sauce, but use any hot sauce you like.  It does not make the dish spicy.  It just adds another zippy layer of flavor to the filling.
• Seasonings – A few simple spices, smoked paprika, garlic powder, salt & black pepper enhance the overall flavor without overpowering the dish.
• Baby Spinach – Adds a nutritional boost with vitamins A, C, K, iron, and folate, and it helps cut the richness of the sausage and cream cheese. The mild flavor blends perfectly with the savory filling and adds nice color and texture.
• Garnish – Chopped fresh parsley, chives, or extra chopped green onions.

See the recipe card below for quantities.

Step-by-Step Instructions

1. Step 1: Prepare the Peppers: Preheat your oven to 400°F (200°C) and lightly grease a 9x9 or similar-sized baking dish. Wash the mini bell peppers and pat them dry with paper towels. Cut each pepper in half lengthwise, keeping the stem intact for presentation if desired. Remove the seeds and membranes using a small spoon or knife. Arrange the pepper halves in a single layer in the prepared baking dish, cut side up.  Drizzle the peppers with a small amount of olive oil and sprinkle with salt.  Use a pastry brush to evenly distribute the oil.

2. Step 2: Brown the Sausage: In a large skillet over medium heat, cook the Italian sausage until browned and no longer pink, breaking it into small crumbles as it cooks (about a 5-6 minutes).

3. Step 3: Add Spinach: Add the baby spinach and green onion and allow the spinach to wilt 3-4 minutes, stirring frequently to prevent the delicate spinach from burning.

4. Step 4: Make the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, cooked sausage mixture, shredded cheddar, hot sauce, and seasonings. Mix thoroughly until all ingredients are well incorporated.

5. Step 5: Stuff the Pepper Shells: Spoon or pipe the cream cheese mixture into each pepper half, mounding the filling. Bake in the preheated oven for 20 minutes until the peppers are slightly tender and the filling is heated through with light golden spots on top.  Or air fry at 365°F for about 8-10 minutes until the peppers are tender and the filling is golden. Turn the broiler on for the last 1-2 minutes if you prefer a more browned top (watch carefully to prevent burning).

6. Step 6: Rest & Serve: Remove from the oven and let cool for 5 minutes. Garnish with fresh herbs if desired, and serve warm.

Substitutions and Variations for Cream Cheese Stuffed Peppers

• Meat Options: Substitute ground chicken, ground beef, turkey, or chorizo for the Italian sausage.
• Cheese Variations: Try pepper jack for extra spice, goat cheese for tanginess, smoked gouda, or a Mexican cheese blend.  The cheese options are limitless.
• Vegetarian Version: Replace the sausage with sautéed mushrooms.
• Extra Spicy: Add diced jalapeño peppers or a dash of cayenne pepper to the filling.
• Mediterranean Twist: Incorporate feta cheese, olives, and oregano instead of cheddar.
• BBQ Flavor: Mix in 2 tablespoons of your favorite BBQ sauce into the filling.

Pro Tips

• Room Temperature Cream Cheese: Ensure your cream cheese is properly softened for a smooth, lump-free filling.
• Select Similar-Sized Peppers: Choose peppers of uniform size for even cooking.
• Prep Ahead: Make the filling up to 2 days in advance and store in the refrigerator.
• Drain the Sausage Well: Removing excess grease prevents a soggy filling.
• Rest Before Serving: Allow the peppers to cool slightly before serving to let the filling set and avoid burning your guests' mouths.
• Test for Doneness: The ideal pepper should be tender but still hold its shape - not mushy.
• Use a Piping Bag – Makes filling the peppers quick and mess-free.

Equipment for Cream Cheese Stuffed Peppers

• Sharp knife and cutting board
• Large skillet
• Mixing bowl
• Baking dish
• Spoon for filling peppers (or piping bag for neater presentation)

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze unbaked stuffed peppers on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
• Make Ahead: Prepare the entire recipe up to 24 hours in advance, refrigerate covered, and add 2-3 minutes to the baking time.
• Reheating: Warm leftovers in a 350°F oven for 8-10 minutes or microwave on 50% power in 30-second intervals until heated through.

FAQ for Sausage & Cream Cheese Stuffed Mini Peppers

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