Stuffed Mini Bell Peppers

Ingredients

• 680 g (1.5 lb; about 12–15 peppers)Mini bell peppers
• 450 g (1 lb)Ground sausage
• 225 g (8 oz), softenedCream cheese
• 75 g (½ cup), finely choppedYellow onion
• 2–3 cloves, mincedGarlic
• 5 ml (1 tsp)Italian seasoning
• 2.5 ml (½ tsp), or to tasteSalt
• 1.25 ml (¼ tsp), freshly ground or to tasteBlack pepper
• 15 ml (1 tbsp)Olive oil
• 55 g (½ cup), optionalShredded Cheddar, mozzarella or Monterey Jack
• To garnish, optionalFresh parsley or chives, chopped

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a large baking sheet with parchment paper or foil.

2. 2

   Prepare the peppers

   Wash and dry the peppers, then cut each one in half lengthways. Remove the seeds and membranes, keeping the stems attached if you like. Arrange the halves cut-side up on the baking sheet; trim a very thin sliver from any wobbly pepper bottoms if needed, without cutting through.

3. 3

   Brown the sausage

   Put the sausage in a large frying pan over medium-high heat. Break it up with a spoon or spatula and cook, stirring now and then, for about 7–10 minutes, until browned and no pink remains.

4. 4

   Drain the fat

   Tilt the pan carefully and spoon away most of the rendered fat, leaving about 15 ml (1 tablespoon) in the pan. Alternatively, drain the sausage on a paper-towel-lined plate and return it to the pan.

5. 5

   Soften the onion

   Add the chopped onion to the sausage and reserved fat. Cook over medium heat for 3–4 minutes, until soft and translucent.

6. 6

   Season the filling

   Stir in the garlic and cook for 1 minute, taking care not to let it burn. Add the Italian seasoning, salt and black pepper, mix well, then cook for another 30 seconds.

7. 7

   Mix in the cheese

   Take the pan off the heat and add the softened cream cheese. Stir until it has melted into a smooth, cohesive filling, then taste and adjust the salt and pepper if needed.

8. 8

   Fill the peppers

   Spoon the warm sausage mixture generously into the pepper halves, mounding it slightly. Smooth the tops with the back of the spoon.

9. 9

   Add the topping

   If using, scatter the shredded cheese evenly over the filled peppers.

10. 10

    Bake until tender

    Bake at 190°C (375°F) for 18–25 minutes. The peppers should be tender-crisp and easy to pierce with a fork, the filling hot and bubbling, and any cheese topping melted and lightly golden.

11. 11

    Rest and garnish

    Remove the tray from the oven and leave the peppers to rest for 5–10 minutes so the filling can settle. Add chopped parsley or chives if desired.

12. 12

    Serve warm

    Arrange the stuffed peppers on a platter and serve while warm.

What are stuffed mini bell peppers?

These are small sweet peppers halved lengthways and filled before baking. Stuffed peppers appear in many cuisines, with fillings adapted to local ingredients and tastes.

This version pairs savoury sausage with cream cheese for a rich, cohesive filling. The small peppers cook quickly and make easy-to-serve bites.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The sausage and cream cheese provide most of the fat and protein, while the peppers and onion contribute carbohydrates. Pair a serving with a generous green salad or other vegetables to round out the plate.

Choosing the ingredients

Peppers: Choose firm, brightly coloured peppers of similar size so they cook at roughly the same rate. Their natural sweetness balances the savoury filling.

Sausage: Italian, breakfast or plain ground sausage all work; choose mild or hot according to your preference. Its seasoning also contributes salt, so taste the filling before adding more.

Cream cheese: Let it soften before mixing so it blends smoothly into the warm sausage. A lighter version can be used, though the filling may be less rich.

Building the filling

Brown the sausage thoroughly, breaking it into small pieces as it cooks. Removing most of the rendered fat keeps the mixture from becoming overly greasy, while the reserved tablespoon helps cook the onion.

Add the garlic after the onion has softened, then stir in the dried herbs and seasonings. Taking the pan off the heat before adding the cream cheese helps it melt into the filling without scorching.

Filling the pepper halves

Dry the peppers after washing so they are easier to handle, and remove the seeds and membranes before arranging them cut-side up. Keep the stems on for presentation if you wish.

Spoon in enough mixture to fill each half generously, but keep the filling supported by the pepper. If a half rocks on the tray, trim just a sliver from its rounded underside without piercing it.

Checking texture and doneness

The peppers are ready when a fork can pierce them easily but they still hold their shape. The filling should be hot and bubbling; the optional cheese topping should be melted and lightly golden.

Pepper size affects the baking time, so begin checking near the lower end of the 18–25-minute range. Let the tray rest for 5–10 minutes before serving to help the filling settle.

Serving ideas

Serve the peppers warm as appetisers or alongside a fresh green salad. For a more substantial meal, add bread, rice or another simple side.

Parsley or chives add a fresh finish just before serving. If you are making them for a gathering, arrange them on a platter after their brief rest.

Recipe notes & tips

• Choose peppers that are similar in size for more even baking.
• Soften the cream cheese before adding it to the sausage mixture.
• Leave about a tablespoon of sausage fat in the pan for cooking the onion.
• Taste the filling before adding extra salt, as sausage can already be well seasoned.
• Use a small spoon to fill the pepper halves neatly.
• Rest the peppers for 5–10 minutes before serving so the filling can settle.

Variations

• Change the sausage: Use mild or hot Italian sausage, breakfast sausage or plain ground meat.
• Switch the topping: Try Cheddar, mozzarella or Monterey Jack, or leave the topping off.
• Add fresh herbs: Finish with chopped parsley or chives for a fresh note.
• Adjust the seasoning: Use more or less garlic, salt or black pepper to suit your taste.
• Mix the cheese: Combine two of the suggested shredded cheeses for the topping.

Common mistakes to avoid

• Leaving excess fat: Spoon away most of it, keeping about a tablespoon for the onion.
• Burning the garlic: Add it after the onion softens and cook it for only 1 minute.
• Adding cold cream cheese: Soften it first so it incorporates smoothly.
• Overbaking the peppers: Check from 18 minutes and remove them when tender but not mushy.
• Cutting through the pepper bottoms: Trim only a thin sliver if needed to steady a pepper.
• Serving straight from the oven: Let the peppers rest for 5–10 minutes before arranging them.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven until hot throughout, or use a microwave for individual portions.

Frequently asked questions