Sausage stuffed mini peppers without cream cheese

Q: Why are my stuffed peppers soggy?

Dont overbake your peppers. They will get mushy and soggy if cooked too long. Also, avoid adding extra liquids to the filling before baking to keep the stuffed peppers from getting soggy. Make Sure the Peppers are Fork Tender.

Sally Starin's Italian Sausage Stuffed Mini Bell Pepper

Recipe courtesy of Sally Starin

Índice Show

Why I Love This Recipe
Ingredient Tips
How To Make Stuffed Baby Peppers
Expert Tips
Filling Variations
Make Them In Advance
Frequently Asked Questions
Other mini appetizers you will love!
Do I have to boil my peppers before stuffing them?
Why are my stuffed peppers soggy?
Should you cover stuffed peppers when baking?
Why do you boil peppers for stuffed peppers?

Level: Easy

Total: 1 hr
Active: 30 min

Yield: 8 appetizer-sized servings or 4 servings as a main course
Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 10 servings Calories207 Total Fat12 gSaturated Fat5 g Carbohydrates10 gDietary Fiber3 gSugar6 gProtein15 gCholesterol46 mgSodium500 mg

Level: Easy

Total: 1 hr
Active: 30 min

Yield: 8 appetizer-sized servings or 4 servings as a main course
Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 10 servings Calories207 Total Fat12 gSaturated Fat5 gCarbohydrates10 gDietary Fiber3 gSugar6 gProtein15 gCholesterol46 mgSodium500 mg

2 tablespoons extra-virgin olive oil

12 mini bell peppers (see Cook's Note)

1 pound raw, sweet Italian sausage (either in bulk or as links, see Cook's Note)

1/2 cup finely grated Parmesan cheese

1 large egg, beaten

Salt

Freshly ground black pepper

1 cup shredded mozzarella

Preheat oven to 350 degrees F. Lightly coat a rimmed baking sheet with the olive oil and set aside.
Slice pepper in half lengthwise and carefully remove the seeds keeping the stems intact.
Mix the sausage, Parmesan cheese, egg a pinch of salt and a few grinds of black pepper together in a medium bowl until thoroughly combined. Stuff each pepper with the sausage mixture, lightly packing it in and mounding it if needed. Place the stuffed peppers on prepared sheet pan and sprinkle each pepper with some mozzarella. Bake until peppers are soft and cheese is lightly browned, about 30 minutes. Serve on a warmed platter.

Mini bell peppers can be found in packages of 12 to 20 peppers in the produce section of most grocery stores. If your market doesn't carry bulk raw Italian sausage meat, purchase uncooked Italian sausage links, snip a hole in the casing at one end, and squeeze out the sausage meat.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

These Sausage Stuffed Mini Bell Peppers With Cream Cheese are a delicious appetizer for any party. Sweet baby peppers are roasted in the oven and stuffed with a deliciously creamy, CHEESY filling. They're perfect for holiday parties or even game day tailgating!

If you love creamy bite-sized recipes for entertaining, you must try my No Bisquick Sausage Balls or my Ham and Cream Cheese Pinwheels.

Baby bells are one of my favorite veggies to stuff because of their cute size and crunchy bite. I love that they're gluten free and low carb too!

This recipe is always a hit at parties and can be served warm or at room temperature. I will make these in advance and reheat them in the oven quickly as guests arrive.

If you love mini stuffed peppers, check out my Mini Peppers Stuffed w/ Herb Cream Cheese or my Roasted Baby Peppers With Feta!

Why I Love This Recipe

I love this appetizer because if you know me, I love anything that can be made in advance like my Burrata Cheese w/ Roasted Peppers dip. (Which is amazing by the way.)

I bake them off then store them in the fridge covered until your ready to serve them. Then pop in the oven to reheat if you prefer them to be warmed as opposed to room temperature. You can even leave off the extra cheddar to top last so your cheese is fresh!

PLUS, they're creamy, super filling and has SO much flavor packed in every little bite I promise your guests will be raving over these.

Have all ingredients ready to make assembling quick & easy!

Ingredient Tips

mini sweet peppers- you can use red, yellow or orange baby bells.
ground sausage- Feel free to use spicy Italian sausage or sweet.
cream cheese- This is a staple ingredient that adds lots of creaminess. Use the best you can find.
sour cream- This adds a delicious tang that I love.
garlic powder- You can use real garlic if you prefer.
onion powder- A must for ultimate flavor boosting goodness.
cheddar cheese- Using freshly shredded cheddar melts better than the bagged stuff. Yellow cheddar adds a pop of color as opposed to white.
Worcestershire sauce- The ultimate umami flavor booster that pairs well with the sausage.
chives- Adds a brightness to your peppers as well as a pop of color.

How To Make Stuffed Baby Peppers

Preheat oven to 400 degrees F and prepare your peppers by slicing in half lengthwise and removing seeds and the membrane.
Add 1-2 tablespoon of oil in a skillet over medium-high heat and brown your sausage making sure to chop it up into fine pieces using the end of a wooden spoon or spatula. Season with salt, pepper, garlic powder, onion powder. Drain excess grease and set aside to cool.
In a medium bowl, beat together the cream cheese, sour cream, chives, cooked sausage, ⅓ cup of cheddar cheese (reserve the rest for topping), and worcestershire sauce with a mixer until smooth.
Fill each pepper with about a tablespoon of filling. Place on a foil lined baking sheet before topping each with remaining cheddar cheese. Bake on middle rack for 8-10 minutes or until peppers are soft and cheese is fully melted. (You still want your peppers to have a slight bite to them.)
Garnish with extra chives and serve warm.

Not slicing your peppers the right way will cause them to fall over on the plate.

Expert Tips

Make sure to stuff them nice and full. Using your fingers make it easier!
Use freshly shredded cheddar cheese. It melts better and tastes better than those packaged variaties.
Some peppers are larger than others so you may need to use more filling in some peppers.
Browning your saussage before stuffing your peppers adds a ton of extra flavor.
Make sure to cut your peppers the right away (see above) to ensure they stay upright while baking.
Make the filling in adevance and store it in the fridge until you're ready to assemble!

Filling Variations

If you wish to change the recipe a bit, feel free! The world is your oyster after all...or in this case...your PEPPER! 🙂

I just recommend not changing the cream cheese or sausage ratios. But other items you can add to your filling are:

bacon bits- add them on top last for an added flavor boost.
jalapenos- if you want an added little kick or love jalapeno poppers.
other cheese- goat cheese, parmesan, gouda, mascarpone, ricotta or mozzarella would be great additions.
Sriracha- for another spicy bite.
Cayenne or chili pepper- again for more heat.

Make Them In Advance

If you want to make these peppers ahead of time for a party, I suggest filling them first. Then place them flat in a Tupperware container or directly onto a sheet pan, cover and chill until you're ready to bake them.

If your stuffed peppers are already on a sheet pan, you can easily add them to the oven without transferring them again.

You can also bake them in advance and reheat them for a few minutes to warm through.

I do not recommend freezing your peppers.

Frequently Asked Questions

Can I leave the stems on my baby peppers?

Yes, they aren't really fun to eat but they add a pop of green color and act as a holder for dipping.

Can I freeze my peppers?

Peppers don't freeze very well and tend to release a lot of water when they thaw so I don't recommend freezing.

Should I pre-cook my peppers before stuffing?

Nope!

Can these be made with other meat?

Yes, chorizo, ground turkey, ground chicken would all work!

Other mini appetizers you will love!

Phyllo Cups With Roasted Peppers & Burrata Cheese

Fried Red Tomatoes (with Red Pepper Basil Aioli)

Mini Caesar Salad Parmesan Cheese Cups

Mini Cheesy Baked Potatoes Appetizer

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▢ 9 mini sweet peppers (sliced in half lengthwise seeds and membranes removed)
▢ ⅓ lb ground sausage (spicy or sweet)
▢ 6 oz cream cheese
▢ ¼ cup sour cream
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ ½ cup shredded cheddar cheese
▢ 1 teaspoon Worcestershire sauce
▢ 1 tablespoon chives (finely chopped)

Preheat oven to 400°F.
Slice your peppers in half lengthwise and lightly drizzle with olive oil. Place them on a baking sheet lined with parchment paper. Set aside.
Add 1-2 tablespoon of oil in a skillet over medium-high heat and brown your sausage making sure to chop it up into fine pieces using the end of a wooden spoon or spatula.
Add garlic powder, onion powder and salt & pepper (to your liking). Drain excess grease and set aside to cool.
In a large bowl, add the cream cheese, sour cream, chives, cooled cooked sausage, ⅓ cup of shredded cheddar cheese (reserve the rest for topping), and Worcestershire sauce and mix until incorporated.
Fill each pepper with about a tablespoon of filling and top with remaining cheddar cheese.
Bake on middle to bottom rack for 8-10 minutes or until peppers are soft and cheese is fully melted. (You still want your peppers to have a slight bite to them.) Garnish with extra chives and serve!

Yield: 18 mini stuffed peppers

Stuff your peppers in advance and store them on a baking sheet in the fridge. Pop them in the oven before company arrives.

Do I have to boil my peppers before stuffing them?

Some stuffed pepper recipes call for boiling your peppers before baking. Others don't pre-cook them and they turn out too crunchy. Our research found that pre-baking the peppers for 30 minutes makes them perfectly tender! Once you stuff them, you'll need 20 minutes in the hot even to get the cheese nice and melty.

Why are my stuffed peppers soggy?

Don't overbake your peppers. They will get mushy and soggy if cooked too long. Also, avoid adding extra liquids to the filling before baking to keep the stuffed peppers from getting soggy. Make Sure the Peppers are Fork Tender.

Should you cover stuffed peppers when baking?

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

Why do you boil peppers for stuffed peppers?

The most common reason to parboil peppers is to soften them ready for stuffing so that they can then be baked in the oven. This recipe for Quinoa Stuffed Bell Peppers is the perfect example! With baked peppers, the pepper itself should be nice and tender - not crunchy!