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!
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 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.
- 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.
- 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!
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
Yes, they aren't really fun to eat but they add a pop of green color and act as a holder for dipping.
Peppers don't freeze very well and tend to release a lot of water when they thaw so I don't recommend freezing.
Yes, chorizo, ground turkey, ground chicken would all work!
Other mini appetizers you will love!
Sausage Stuffed Mini Bell Peppers With Cream Cheese
- 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!