Go Back

Sausage and Cheese Stuffed Sweet 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!

Course Appetizer
Prep Time 30 minutes
Cook Time 25 minutes


  • 16 oz bag sweet mini peppers
  • 16 oz roll breakfast pork sausage, mild or hot
  • 8 oz block cream cheese, room temperature
  • 1/4 cup shredded cheese of your choice (cheddar, colby, or any shredded cheese blend), plus extra for topping
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Preheat the oven to 400°.

  2. 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.

  3. 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 to soften.

  4. Brown and drain the sausage. In a bowl, mix the room temperature cream cheese (it needs to be very soft), shredded cheese, and spices. Stir in the sausage and combine all well.

  5. Stuff each pepper with the sausage cheese mixture and sprinkle with extra cheese.

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