Stepping into my kitchen, I still remember the first time I browned that sausage, the savory aroma mingling with the sweet scent of sliced peppers—my tests of Sausage and Cream Cheese Stuffed Mini Peppers taught me so much. After three rounds, I dialed in the bake time to 15–20 minutes for tender pepper skins and a gently bubbling filling. The glossy, golden edges and the soft crackling as they cooled have me hooked every single time.
Why You’ll Love Sausage and Cream Cheese Stuffed Mini Peppers
- Each bite delivers a tender pepper shell enveloping a silky-smooth, savory filling.
- Ready in under 35 minutes—ideal for busy evenings or last-minute gatherings.
- Customizable: swap turkey sausage or sprinkle in crushed red pepper for a kick.
- Mini peppers add a pop of color and a naturally sweet note, celebrating seasonal produce.
A Little Background
My first trial was a late-summer cook-off. I learned that room-temperature cream cheese blends far more smoothly into the sausage—no stubborn lumps. A drizzle of drippings from the skillet onto the sheet pan gave me lightly crisped pepper edges, a happy accident worth remembering.
Key Ingredients for Sausage and Cream Cheese Stuffed Mini Peppers
- Mini sweet peppers (12 ounces): halved lengthwise for bite-sized vessels; any color mix is fine.
- Breakfast sausage (1 pound): bulk or removed from casings to control seasoning; turkey sausage works too.
- Cream cheese (8 ounces), softened: ensures a glossy, cohesive filling; bring to room temp.
- Garlic powder (½ teaspoon): a small boost of savory depth without raw garlic’s bite.
- Green onions (¼ cup), sliced: fresh crunch and bright herbal notes folded in off-heat.
- Black pepper (¼ teaspoon): enhances the sausage’s seasoning—adjust to taste.
How to Make Sausage and Cream Cheese Stuffed Mini Peppers
- Preheat your oven to 350°F. Line a baking sheet with foil or parchment for easy cleanup.
- Slice 12 ounces of mini sweet peppers in half lengthwise and remove seeds; you’ll see glossy cavities ready for filling.
- In a skillet over medium heat, cook 1 pound of breakfast sausage until no pink remains, about 6–8 minutes, breaking it into small crumbles; drain excess fat.
- Lower heat to low. Stir in 8 ounces of softened cream cheese, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until silky smooth.
- Take skillet off the burner and fold in ¼ cup sliced green onions, stirring until evenly distributed.
- Use a small spoon to mound the sausage-cheese mix into each pepper half, filling to the top.
- Arrange peppers on the prepared sheet, spacing them so the edges can crisp. Bake 15–20 minutes, until filling bubbles gently and pepper edges turn golden.
- Let rest for 5 minutes—this brief pause firms the filling and makes handling easier.
Pro Tips & Troubleshooting
- If your filling seems runny, let the cream cheese sit out 30 minutes before mixing—this cut my first batch’s separation.
- Peppers occasionally leak juices; place them on a rack over the sheet to keep bottoms from getting soggy.
- For a smoky note, swap half the sausage for chorizo or add ¼ teaspoon paprika in the mix.
- Doubling? Use two sheet pans and rotate them in the oven halfway through to maintain even browning.
Storage & Make-Ahead Guide
Make these up to 24 hours ahead: cover and refrigerate—filling firms nicely overnight. Bake straight from fridge, adding 2–3 extra minutes. Leftovers keep in a sealed container for up to 4 days; reheat in a 325°F oven for 8–10 minutes to revive that gentle sizzling. For longer storage, freeze in a single layer for an hour, then transfer to freezer bags for up to 2 months—thaw overnight before reheating. Always check internal temp reaches 165°F for safety.
Serving Suggestions
Line these up on a charcuterie board alongside olives and sliced cheeses. They pair beautifully with a chilled lager or a crisp white wine. Swap green onions for chives and serve them as self-serve hors d’oeuvres at your next gathering.
Frequently Asked Questions
- Can I use turkey sausage instead of pork? Absolutely—you can swap in turkey or chicken sausage without adjusting bake time.
- How do I soften cream cheese quickly? Cube it and let sit at room temperature for 15–20 minutes, or microwave briefly in 10-second bursts.
- What if my peppers are too large? Trim the cavity deeper or cut into thirds; just watch bake time so they don’t overcook.
- Can I air-fry these stuffed peppers? Yes—air fry at 350°F for 8–10 minutes, checking for bubbling filling.
- How do I stop the filling from spilling out? Don’t overfill; leave a small border around edges so mixture doesn’t droop over.
- What’s the best way to reheat leftovers? A 325°F oven for 8–10 minutes keeps the pepper skins crisp and the filling warm.
Final Thoughts
Every time I bite into these Sausage and Cream Cheese Stuffed Mini Peppers, I’m reminded why I first tested them three summers ago—simple ingredients, fuss-free prep, and a rich, comforting flavor. My favorite twist is a drizzle of hot honey just before serving. Give them a try and let me know: did they become a go-to in your repertoire?
More Recipes You’ll Love
- Stuffed Bell Peppers – enjoy a family-size version with similar savory sausage and cheese flavors
- Stuffed Mushrooms – bite-sized morsels featuring a creamy filling that echoes the mini peppers’ appeal
- Easy Smoked Deviled Eggs – another hands-off appetizer with rich, creamy filling and savory depth
- Parmesan-Crusted Artichokes – crispy, nutty bites that pair beautifully with the peppers’ tender texture
Sausage and Cream Cheese Stuffed Mini Peppers
Ingredients
Peppers
- 12 ounces mini sweet peppers halved lengthwise and seeds removed
Filling
- 1 pound breakfast sausage bulk or removed from casings
- 8 ounces cream cheese softened to room temperature
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 cup green onions sliced
Instructions
Prepare Peppers
- Preheat your oven to 350°F. Line a baking sheet with foil or parchment for easy cleanup.
- Slice each pepper in half lengthwise and remove seeds.
Make Filling
- In a skillet over medium heat, cook the breakfast sausage until no pink remains, about 6–8 minutes, breaking into crumbles; drain excess fat.
- Reduce heat to low and stir in cream cheese, garlic powder, and black pepper until smooth.
- Remove from heat and fold in green onions.
Assemble & Bake
- Spoon the filling into each pepper half, arranging them on the prepared sheet.
- Bake for 15–20 minutes, until filling bubbles gently and edges begin to brown.
- Let rest for 5 minutes before serving.