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Mini sausage cream cheese stuffed peppers on board with sauce.
AGT Editorial Team

Sausage Stuffed Mini Bell Peppers With Cream Cheese

5 from 5 votes
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 filling. They're perfect for holiday parties or even game day tailgating!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 323
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F.
  2. Slice your peppers in half lengthwise and lightly drizzle with olive oil. Place them on a baking sheet lined with parchment paper. Set aside.
    Peppers cut in half.
  3. 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.
  4. Add garlic powder, onion powder and salt & pepper (to your liking). Drain excess grease and set aside to cool.
  5. 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.
    Filling in a bowl.
  6. Fill each pepper with about a tablespoon of filling and top with remaining cheddar cheese.
    Bell peppers with filling and cheese on top.
  7. 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!

Notes

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.