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A overhead shot of a wooden platter with stuffed mini peppers, at an angle on a green woven background. Mini peppers are scattered near the platter. A small plate holding peppers and a gold fork.

Sausage & Cream Cheese Stuffed Mini Bell Peppers

Layla @ Poppy Trail Table
Sausage & Cream Cheese Stuffed Mini Peppers are the perfect balance of creamy, savory, and sweet flavors in every bite. Whether you're serving them as an appetizer or a low-carb snack, they're guaranteed to be a hit.
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Course Appetizer
Cuisine American
Calories 60 kcal

Equipment

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

Ingredients
  

  • 12 to 14 mini peppers
  • ½ pound Italian sausage
  • 5 ounces baby spinach
  • ¼ cup green onions sliced
  • 6 ounces cream cheese room temprature
  • ½ cup cheddar cheese shredded
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon hot sauce recommend Frank's Red Hot
  • fresh parsley, chives or extra green onions optional for garnish

Instructions
 

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

Notes

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.

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.

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.

Nutrition

Serving: 1pepperCalories: 60kcalCarbohydrates: 2gProtein: 3gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 106mgPotassium: 80mgFiber: 1gSugar: 1g
Nutrition Facts
Sausage & Cream Cheese Stuffed Mini Bell Peppers
Serving Size
 
1 pepper
Amount per Serving
Calories
60
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Monounsaturated Fat
 
1
g
Cholesterol
 
13
mg
4
%
Sodium
 
106
mg
5
%
Potassium
 
80
mg
2
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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