Spicy Sausage and Cheese Stuffed Mini Peppers Recipe

Introduction

There's something irresistible about the combination of flavors in spicy sausage and cheese stuffed mini peppers. These vibrant little pockets bring a delightful punch of heat, paired perfectly with rich, melty cheese. Whether you’re entertaining guests or simply enjoying a cozy night in, this recipe promises to impress and satisfy.

Mini peppers not only add a beautiful pop of color to your plate, but their natural sweetness complements the savory filling beautifully. Plus, they provide a fun, finger-food experience that encourages sharing and enjoyment. Get ready to elevate your appetizer game with this delicious dish that’s as fun to make as it is to eat!

Ingredients

• 12 mini sweet peppers
• 1 pound spicy Italian sausage
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh parsley, chopped

Directions & Preparation

1. Preheat your oven to 375°F (190°C).
2. Wash the mini peppers thoroughly. Cut them in half lengthwise and remove the seeds and membranes. Arrange them cut side up on a baking sheet.
3. In a skillet over medium heat, cook the spicy Italian sausage, breaking it up with a spatula, until it's browned and fully cooked. Drain excess fat if needed.
4. In a mixing bowl, combine the cooked sausage with softened cream cheese, shredded cheddar cheese, grated Parmesan cheese, minced garlic, smoked paprika, black pepper, and red pepper flakes. Mix until well combined.
5. Spoon the sausage and cheese mixture generously into the halved mini peppers.
6. Sprinkle the tops with additional shredded cheese if desired.
7. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.

FAQs

What can I do if the sausage filling is too dry?

If the filling seems too dry, consider adding a bit more cream cheese or a splash of milk to improve its creaminess.

Can I use a different type of sausage for this recipe?

Yes, feel free to substitute mild sausage, chicken sausage, or even a vegetarian option based on your preference.

Are there healthier alternatives to the cheeses used in this recipe?

You can opt for lower-fat cream cheese, light cheddar, or alternative cheese if you're looking to reduce calories.

Can I add other spices for extra flavor?

Absolutely! Consider incorporating cumin, chili powder, or even some fresh herbs like basil for additional complexity.

What should I do if my peppers are burning before the filling is done?

If the peppers are browning too quickly, you can cover the baking tray loosely with aluminum foil until the filling is heated through.

Can I scale this recipe for larger gatherings?

Yes, this recipe is easily scalable. Just double or triple the ingredients based on how many mini peppers you plan to make.

Conclusion

Spicy sausage and cheese stuffed mini peppers are a versatile dish that can be customized according to your taste preferences. These bites, both warm and inviting, are sure to be a hit at any table.

Try them for your next gathering or keep them as a tasty snack during the week. With layers of flavor and a satisfying crunch, these peppers are a delightful addition to your culinary repertoire.

Recipe Card

Print Pin

Savory Fall Dinners to Warm Your Heart

Fall Dinner Ideas made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 2 cups butternut squash cubed
• 1 lb ground turkey
• 1 onion chopped
• 2 cloves garlic minced
• 1 teaspoon dried sage
• 2 cups spinach chopped
• 1 cup chicken broth
• 1 cup quinoa rinsed
• ½ cup shredded cheese optional
• Salt and pepper to taste

Instructions

• Preheat your oven to 375°F (190°C).
• In a large skillet, sauté the onion and garlic until translucent.
• Add the ground turkey to the skillet, cooking until browned.
• Stir in the butternut squash, spinach, and dried sage, cooking for about 5 minutes.
• Add the quinoa and chicken broth; bring to a boil, then reduce heat.
• Cover and simmer for 20 minutes, or until quinoa and squash are tender.
• Taste and season with salt and pepper according to preference.
• Transfer to a baking dish, sprinkle cheese on top, and bake for 15 minutes.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.