Sausage-Stuffed Mini Peppers
Sweet mini peppers stuffed with browned sausage, cream cheese, and mozzarella, then baked until the filling bubbles.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 40 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Sausage-Stuffed Mini Peppers recipe takes 40 min and makes 8 servings. Halved mini sweet peppers are filled with browned Italian sausage, cream cheese, mozzarella, and scallions, then baked until the filling bubbles at the edges.
Helpful guides
Instructions
Heat the oven to 400 degrees F. Halve the peppers lengthwise through the stem, scoop out the seeds and white ribs with a small spoon, and brush the outsides lightly with olive oil. Removing the ribs keeps the filling from turning watery.
Brown the sausage in a skillet over medium heat, breaking it up, for six to eight minutes until no pink remains and a thermometer reads 160 degrees F. Do not rinse the raw sausage; wipe the cooled pan with a paper towel instead of washing raw meat in the sink.
Off the heat, stir the cream cheese into the hot skillet until it melts into the sausage. Add the mozzarella, Parmesan, scallions, oregano, and red pepper flakes and stir to a thick filling. The residual heat softens the cheese enough to bind the mixture without extra cooking.
Spoon about a tablespoon of filling into each pepper half and set the halves filling side up in a baking dish. Pack the filling gently so it stays put without pressing hard enough to split the peppers.
Bake eighteen to twenty minutes, until the peppers are tender and the filling bubbles at the edges. A run under the broiler for one to two minutes browns the tops, but watch closely because the cheese scorches fast.
Rest the dish five minutes before serving. The filling sets slightly and the peppers cool enough to pick up without burning fingers.
Troubleshooting — fixes, not repeats
- If the filling spills into the dish, the peppers were crowded or set at an angle. Pack them snugly cut side up so they support each other, and spoon in only as much filling as the cavity holds.
- If the peppers release a lot of liquid, they were covered during baking. Bake uncovered at 400 degrees F so steam escapes and the filling browns instead of stewing.
- If the sausage tastes flat, it was mild and the cheeses were cold. Brown the meat fully for deeper flavor and stir the cream cheese in while the pan is still warm so it coats the crumbles.
- If the tops brown too fast, the rack is too high. Move the dish to the middle rack, tent it loosely with foil, and uncover for the last five minutes to finish the browning.
Make it your way
- Spicier version: For a spicier filling, use hot Italian sausage and add a minced jalapeno to the skillet.
- For a meatless version, swap the sausage for a cup of finely chopped mushrooms browned until dry and add a half teaspoon of smoked paprika.
- For a Greek flavor, use crumbled feta in place of the mozzarella and stir in a tablespoon of chopped dill.
- Keep the pepper halves the same size so they bake evenly.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered at 350 degrees F for twelve to fifteen minutes, until the center reaches 165 degrees F.
Freeze the cooled peppers on a tray, then bag them for up to two months and reheat from frozen at 350 degrees F for twenty-five minutes.
FAQ
Can I use bell peppers instead of mini peppers?
Yes. Quarter small bell peppers or halve large ones and add five to eight minutes to the bake. Mini sweet peppers are thinner walled, so they soften faster and hold less filling.
Do I need to cook the sausage first?
Yes for this method. Browning the sausage in a skillet guarantees it reaches 160 degrees F before the peppers are done, and it drives off moisture that would otherwise collect in the baking dish.
Can I assemble the peppers ahead?
Yes. Stuff and refrigerate them covered for up to a day, then bake straight from the refrigerator and add about five minutes. Add the cheese topping at the start so it melts evenly rather than sitting on top in a layer.