Sausage Stuffed Sweet Mini Peppers are the perfect appetizer to put out at your next party. Loaded with cream cheese, sausage, garlic, and chives, these bite-size peppers have something for everyone!
I have seen bags of sweet mini peppers at the store for years but had never actually tried one until recently. I’ve been missing out! While great for dipping in hummus, or just snacking in general, these bite-size peppers are also perfect for stuffing. Kind of like a tamed down version of jalapeno poppers…but better.
When I have a party or some kind of shindig at my house, I like to offer an assortment of appetizers so there’s something for everyone. What’s great about Sausage Stuffed Sweet Mini Peppers is that unlike jalapeno poppers, these guys are not spicy at all, so they’re perfect for kids or anyone that doesn’t eat spicy foods. If you do like jalapeno, my Jalapeno Bacon Swiss Cheese Ball is always a huge hit.
Warning: these peppers are addicting!
There are so many amazing flavors going on in these stuffed peppers! The mini peppers themselves are slightly sweet which complements the richness of the sausage and tangy creaminess of the cream cheese. Add some sauteed garlic and freshly chopped chives to pull it all together for a perfect two-bite crowd-pleaser.
Looking for another bite-size appetizer? Try my Spicy Korean Deviled Eggs – a new twist on an old classic.
- 1 lb. of sweet mini peppers is approximately 15 peppers (depending on how big they are), which equals 30 Sausage Stuffed Sweet Mini Peppers
- If you’re looking for a spicier version, double or triple the amount of crushed red pepper flakes and/or add some cayenne pepper.
- 1 lb. sweet mini peppers
- 8 oz. pork sausage
- 2 garlic cloves, minced
- 8 oz. cream cheese, softened
- ¼ tsp. crushed red pepper flakes
- black pepper
- 1 tbsp. fresh chives, sliced
- shredded parmesan cheese
- Preheat oven to 350. Cut peppers in half lengthwise, leaving stems attached. Remove seeds and membranes to make room for stuffing.
- Cook sausage in a pan for a minute or two, breaking it up into small crumbles, then add garlic and crushed red pepper flakes. Continue cooking until sausage is cooked through.
- Add sausage/garlic mixture to softened cream cheese in a medium bowl. Add black pepper and chives and mix thoroughly. Spoon sausage/cream cheese mixture into the pepper halves. Sprinkle the tops with a little parmesan cheese and bake for 10-12 minutes.