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Stuffed Mini Peppers

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Colorful mini sweet peppers stuffed with a creamy, cheesy, and savory filling, then baked until tender and lightly golden for a delicious appetizer or light meal.

Ingredients

  • 12–15 mini sweet peppers, halved and seeds removed
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cooked ground sausage or ground turkey
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Arrange the halved mini peppers cut-side up on the prepared baking sheet.
  3. In a mixing bowl, combine the softened cream cheese, shredded cheddar, Parmesan, cooked ground sausage or turkey, minced garlic, paprika, salt, black pepper, and chopped parsley. Mix until smooth and well blended.
  4. Spoon the filling evenly into each pepper half, gently pressing to fill completely.
  5. Bake for 15–18 minutes, until the peppers are tender and the filling is warm and slightly golden on top.
  6. Allow to cool slightly before serving.

Notes

  • For a vegetarian version, omit the meat and add finely chopped spinach or mushrooms.
  • Add crushed red pepper flakes or diced jalapeño for extra heat.
  • Substitute part of the cream cheese with Greek yogurt for a lighter option.
  • Try Monterey Jack or feta cheese for a different flavor variation.
  • Prepare and stuff the peppers ahead of time, then refrigerate until ready to bake.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven at 325°F (165°C) for 8–10 minutes for best texture.

Nutrition

Find it online: https://recipesbyliza.com/stuffed-mini-peppers/