Sausage Stuffed Sweet Mini 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! ⟹

So why does it seem like healthy eating and New Year’s resolutions always fall by the wayside a few weeks after the new year?

I have a theory. I think Super Bowl Sunday is scheduled at the precise time and with the total intent to make people fail on their diets. All of the delicious carbs are in full force at a Super Bowl party. And it’s cold outside. And it’s been weeks.

And if you are invited to a Super Bowl party this coming weekend, there’s a good chance you’ll need to bring an appetizer to share. And maybe you don’t want to phone it in and bring the raw veggie tray. Well friend, I have a great finger food appetizer that is pretty and delicious and that will keep you on the right side of your low carb or keto diet!

We watch the Super Bowl with friends every year and everyone brings a dish…there is always too much delicious food! And although oh so very yummy, most of it is not carb and keto friendly. I love this appetizer because it is a winner not just for taste and presentation, but it is also low in carbs!

I discovered these poppers a few years ago when we were going to a potluck game night at a friend’s house. My husband was watching his carbs so I wanted to make sure he had a good choice and didn’t wreck his diet. He loves sausage, cheese, and bell peppers so I knew he would really like them. I brought them and boy, they were a hit with everyone!

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Jump to Recipe

Sausage Stuffed Sweet Peppers Ingredients.

• 16 oz. Bag of Sweet Mini Peppers
• 16 oz. Breakfast Pork Sausage, Mild or Hot
• 8 oz. Block of Cream Cheese at room temperature
• 1/4 Cup Shredded Cheese of Your Choice (Cheddar, Colby, Mixed Cheese Blend), plus extra for topping
• 1 Tablespoon Olive Oil
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Dry Parsley
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper

Instructions.

Prepare the Peppers.

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 at 400 degrees to soften.

Prepare the Filling.

Brown and drain the sausage. (You can break it up really well with this meat chopper tool.) In a bowl, mix the room temperature cream cheese (it needs to be very soft), shredded cheese, and spices. We had cheddar on hand when I made these but I’ve used different shredded cheeses or cheese combinations in this recipe and they are all delicious. Stir in the sausage and combine all well.

Stuff the Peppers.

Stuff each pepper with the sausage cheese mixture and sprinkle with extra cheese. I usually have a few peppers left over that I save to use in something else.

Bake.

Put them back in the oven and bake for an additional 8 minutes or until the cheese is melted and the filling is warm.

These are still delish after they cool but even better fresh out of the oven and warm! If I’m taking them somewhere and can’t keep them warm, I like to flower them out on a round platter…

What are your favorites on Super Bowl Sunday? If you are watching your diet and make these I’d love to hear how they went over (Sorry, not sorry Super Bowl date schedulers/diet wreckers!)

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