Sausage Stuffed Mini Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
24
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Calories
85 kcal
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Course
Appetizer
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Cuisine
North American
Sausage Stuffed Mini Peppers
Description
This recipe begins by halving mini peppers lengthwise and removing seeds and membranes to create small boats. Italian sausage is browned in a skillet with minced garlic until fully cooked, then drained of excess fat. The cooked sausage is combined with softened cream cheese and chopped chives to achieve a creamy and herbaceous filling.
The mixture is spooned into prepared pepper halves and topped with shredded mozzarella cheese before baking at 400°F for about 15 minutes. The baking melts the cheese and softens the peppers just enough while slightly browning the mozzarella for added texture and flavor.
These stuffed mini peppers make for an appetizing appetizer or party finger food. They can be assembled ahead of time and baked just before serving. Cooling slightly before eating helps to avoid overly hot filling and allows flavors to meld.
Leftovers keep well refrigerated for up to three days and reheat nicely in a 400°F oven. The recipe is naturally gluten-free when using gluten-free sausage, so check labels if necessary.
Ingredients
- 1 pound mini pepper about one dozen
- 8 oz Italian sausage meat
- 2 garlic minced, clove
- 8 oz cream cheese softened
- 2 tablespoon chives chopped
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Cut the mini peppers in half lengthwise, scooping out the seeds and white membranes.
- In a large skillet over medium-high heat, brown the sausage meat, crumbling with a spoon. Add the garlic and cook until the sausage is no longer pink, about 10 minutes.
- Drain excess fat from the sausage and transfer it to a large bowl. Add the cream cheese and chives and stir to combine.
- Use a spoon to fill the pepper halves with the sausage and cream cheese mixture.
- Arrange the filled peppers on the prepared baking sheet. Top with shredded mozzarella.
- Bake 15 minutes, until the cheese is just starting to brown.
Notes
- Prepare the stuffed mini peppers ahead of time and bake them just before serving, allowing cold ingredients to come to room temperature first or adding extra baking time.
- Let peppers cool slightly after baking as the filling can be very hot inside.
- Store leftover peppers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a 400°F oven until warmed through, or enjoy cold if preferred.
- Check sausage labels for gluten content to keep the recipe gluten-free; some brands like Johnsonville are gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 85kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 129mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 25mg | 28% |
| Calcium | 36mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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