This is a sponsored post written by me on behalf of Breville for Conagra. All opinions are 100% mine.
Stuffed Mini Peppers filled with Italian Saus’age, cream cheese and Pepper Jack for a hearty, flavorful appetizer everyone loves! Easy to make and just a handful of ingredients in this simple, crowd pleasing stuffed pepper recipe.
I love all types of stuffed peppers, but these mini peppers have got to be my favorites! They’re filled with a tasty cheese mixture then topped with a slice of Italian Saus’age. They come together fast and are so tasty, you and your guests won’t be able to stop eating them!
Ingredients for Mini Stuffed Peppers
Here’s what you need to make this easy appetizer:
–about 1 lb fresh mini sweet peppers: it depends on the size of your peppers, but you’ll need about 14-15. I used a combination of red, orange and yellow peppers.
–grated Pepper Jack cheese: I used a heaping cup
—cream cheese: You’ll use 1/2 a normal sized block
–9 oz cooked Italian Saus’age Slices (about 1 1/4 cup): I amazed my guests by using Gardein’s Italian Saus’age Slices, which are not only meatless, but packed with protein! No one guessed they were plant based and the spices in each slice gave great flavor to the peppers. Whether you’re eating plant-based for a day, a month or forever, Gardein has the food that will deliver great taste on any occasion.
–2 TBSP olive oil
–Seasonings: I kept it simple and just used minced garlic, coarse salt & pepper to taste.
How to make Stuffed Mini Peppers
Here’s how to make these tasty pepper bites:
Wash peppers and slice in half lengthwise. Use a measuring spoon to scrape out insides and rinse seeds.
Mix together olive oil, salt and pepper. Brush lightly on top of pepper halves.
Combine cream cheese with half the Pepper Jack cheese and garlic. Stir well.
Scoop about 1-2 tsp of cheese mixture onto top of each pepper half. Press a piece of Italian saus’age on top of cheese.
Sprinkle with remaining Pepper Jack cheese.
Cook for 15 minutes at 450°F. Serve immediately.
I baked my peppers in a Breville Combi Wave 3-in-1. It’s the size of a toaster oven but does SO much more! It’s an air fryer, convection oven and inverter microwave all in one countertop appliance. It was so simple to use! It comes with a non-stick pan that fit all 14 peppers. It preheats quickly and cooked the peppers evenly. It was so useful to use the Breville while I was prepping for my party. I was able to use my oven to cook dinner while cooking the appetizers in the Breville!
Sausage & Cheese Stuffed Mini Peppers
- 1 lb mini sweet peppers
- 1 cup grated Pepper Jack cheese rounded
- 4 oz cream cheese
- 9 oz cooked Italian Sausage Slices about 1 1/4 cup
- 2 TBSP olive oil
- 1 tsp minced garlic
- 1/2 tsp coarse salt
- pepper to taste
- Wash peppers and slice in half lengthwise. Use a measuring spoon to scrape out insides and rinse seeds.
- Mix together olive oil, salt and pepper. Brush lightly on top of pepper halves.
- Combine cream cheese with half the Pepper Jack cheese and garlic. Stir well.
- Scoop about 1-2 tsp of cheese mixture onto top of each pepper half. Press a piece of Italian sausage on top of cheese.
- Sprinkle with remaining Pepper Jack cheese.
- Cook for 15 minutes at 450°F. Serve immediately.
Can you Freeze Stuffed Mini Peppers
Yes, you can freeze stuffed peppers fully assembled either before or after baking. I prefer to assemble the peppers then freeze in the pan I plan to bake them in. Then, when you’re ready to cook and serve, just take the pan out of the freezer about an hour beforehand. Then cook as directed.
You can also assemble, bake then freeze the peppers. Just bake the peppers still frozen, decreasing the oven temp to 400°F and increasing the bake time to 20 minutes.
More Meatless recipes:
Stuffed Mini Peppers filled with Italian Sausage, cream cheese and Pepper Jack for a hearty, flavorful appetizer everyone loves! Easy to make and just a handful of ingredients in this simple, crowd pleasing stuffed pepper recipe.
Leave a Reply