If there’s one appetizer guaranteed to disappear instantly at any party, it’s the Stuffed Cherry Pepper. These little firecrackers are pure indulgence—a perfect balance of heat, savory spices, creamy cheese, and rich Italian sausage, all baked until golden brown. They’re the centerpiece of any great antipasto platter and a fantastic, crowd-pleasing finger food for game day.
While this dish looks impressive and sophisticated, the secret is that it’s surprisingly easy. By using pre-cured, jarred cherry peppers (or prepping fresh ones quickly) and mixing a simple filling of quality Italian sausage and Parmesan cheese, you can have an elegant, baked appetizer ready in under an hour. We’ll guide you through the crucial steps, from safe pepper preparation to ensuring your sausage filling stays moist and flavorful.
Get ready to serve the most addictive appetizer of the season. These Stuffed Cherry Peppers with Italian Sausage are guaranteed to be a hit!
Why This Stuffed Pepper Recipe Is Always a Party Favorite
This specific recipe is a viral hit for its flavor profile, ease, and party functionality, making it perfect for your Pinterest strategy.
- The Sweet and Heat Contrast: Cherry peppers, especially the jarred variety, offer a bright, vinegary tang and a pleasant pop of heat that perfectly cuts through the richness of the fatty Italian sausage and melted cheese.
- Ideal for Making Ahead: The peppers can be stuffed and refrigerated up to 24 hours in advance, allowing for stress-free party hosting.
- High-Impact Visuals: The presentation is stunning. The vibrant red peppers, the golden-brown baked filling, and a sprinkle of fresh parsley make this dish visually stand out on any buffet table.
- Portion Control: They are perfectly bite-sized (or two-bite), making them easy for guests to grab without needing a plate or fork.
- The Sausage Secret: We use Italian sausage (either sweet or hot) rather than ground beef. The higher fat content and pre-seasoned fennel and garlic ensure the filling remains incredibly flavorful and moist during baking.
Ingredients
This recipe works best with high-quality Italian sausage and freshly grated Parmesan cheese.
For the Stuffed Peppers
- 1 large jar (16-24 oz) cherry peppers or Peppadew peppers, drained (or 18−20 fresh cherry peppers)
- 1 pound Italian sausage (mild or hot, casing removed)
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian-style breadcrumbs (acts as a binder)
- 2 cloves garlic, minced
- 1 large egg, lightly beaten (for binding)
- 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- 2 tablespoons olive oil (for baking dish)
Optional Topping
- 1/4 cup shredded mozzarella or provolone cheese (for the final 5 minutes of baking)
Step-by-Step Instructions: Prep, Fill, and Bake
Follow these steps precisely to ensure your peppers are properly prepared and the filling is cooked through and flavorful.
Part 1: Preparing the Peppers (15 Minutes)
- Drain Jarred Peppers: If using jarred peppers, drain them completely and pat them dry inside and out with paper towels. The drier they are, the less water they will release during baking.
- Prep Fresh Peppers (If Applicable): If using fresh cherry peppers, wear disposable gloves! Cut off the top stem and use a small spoon or coring tool to carefully remove the seeds and membranes. Soak the cored peppers in ice water for 30 minutes to reduce heat, then drain and pat dry.
- Prep the Baking Dish: Lightly brush the bottom of a 9×13 inch baking dish (or an oven-safe skillet) with 2 tablespoons of olive oil.
Part 2: Mixing the Sausage Filling (10 Minutes)
- Combine Ingredients: In a large mixing bowl, combine the Italian sausage meat, grated Parmesan cheese, breadcrumbs, minced garlic, beaten egg, chopped fresh parsley, dried oregano, and red pepper flakes (if using).
- Mix Gently: Use your hands to gently mix the filling until the ingredients are just combined. Do not overmix, as this can make the sausage tough and dense when baked. The mixture should be moist but hold its shape.
Part 3: Stuffing and Baking (35 Minutes)
- Stuff the Peppers: Use a small spoon or your fingers to carefully press the sausage mixture into each pepper cavity. Pack the filling firmly so that the stuffing stays in place. The filling should be flush with the opening of the pepper.
- Arrange: Place the stuffed peppers, filling-side up, tightly in the prepared baking dish.
- Bake: Bake in a preheated oven at 375∘F (190∘C) for 25–30 minutes.
- Add Cheese Topping (Optional): If using the mozzarella or provolone topping, remove the peppers from the oven after 25 minutes, sprinkle the shredded cheese over the tops, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven. Let the peppers cool for 5 minutes (they will be very hot). Garnish with extra fresh parsley and serve warm or at room temperature.
Pro Tips for Perfect Stuffed Peppers
Achieving the perfect balance of texture, moisture, and flavor requires attention to these crucial details, especially when dealing with high-fat meat and high-moisture peppers.
- Safety First (Gloves): When handling fresh peppers, always wear disposable kitchen gloves. The capsaicin oil can easily transfer to your hands and cause burning if you touch your eyes or face.
- The Pre-Bake Method (For Softer Peppers): If you are using very firm, fresh peppers and prefer a softer texture, you can par-bake them first. Toss the hollowed-out peppers with a splash of olive oil and a pinch of salt. Bake them empty for 10 minutes at 375∘F, then cool, fill, and proceed with the main recipe.
- Don’t Skimp on the Binder: The egg and breadcrumbs are essential. They bind the filling and absorb some of the rendered fat from the sausage, ensuring the stuffing remains moist and doesn’t shrink away from the pepper walls.
- Pack the Filling Tightly: To ensure the filling doesn’t crumble when served, press it down firmly into the pepper cavity using your thumb or the back of a small spoon. The sausage should be densely packed.
- Finishing Touch: Broiling: For an even richer, deeper brown color on the sausage filling, switch the oven to broil for the final 1-2 minutes. Watch constantly to prevent burning!
Serving Suggestions and Creative Variations
These savory stuffed peppers are versatile and can be served in many ways, or adapted to suit different tastes.
Classic Pairings
- Antipasto Platter: Serve alongside cured meats (salami, prosciutto), olives, sun-dried tomatoes, and small cubes of provolone cheese.
- Crusty Bread: Provide slices of fresh Italian bread to scoop up any melted cheese or oil left in the baking dish.
- Side of Sauce: Serve with a side of warm, high-quality marinara sauce for dipping—it adds a nice layer of acidity.
- Game Day Spread: Pair with other make-ahead appetizers like Buffalo Chicken Dip Cups or Mini Quiche Cups for an effortless buffet.
Flavor and Filling Variations
- Cheesesteak Style: Use ground beef instead of Italian sausage. Mix in 1/2 cup of shredded provolone cheese and 1 tablespoon of Worcestershire sauce. Omit the oregano and add 1/2 teaspoon of smoked paprika.
- Ricotta Creaminess: For a creamier, softer filling, swap 1/4 cup of the Italian sausage with 1/4 cup of whole milk ricotta cheese. This will lighten the texture while maintaining moisture.
- Vegetarian Option: Swap the sausage for 1 cup of crumbled, pre-cooked plant-based sausage substitute or a mixture of finely chopped, sautéed mushrooms, zucchini, and sun-dried tomatoes. Increase the breadcrumbs to 3/4 cup for binding.
- Herb Twist: Add 1 tablespoon of finely chopped fresh basil or 1 teaspoon of dried fennel seeds to the sausage filling for a more pronounced Italian herb flavor.
Frequently Asked Questions
- Are Stuffed Cherry Peppers very spicy? The heat level depends on the type of pepper you use. Jarred, pickled cherry peppers are generally mild to moderately spicy, often having a sweet undertone. If you use hot Italian sausage and add extra red pepper flakes, the heat level will be significant. For a mild dish, use sweet Italian sausage and stick to jarred Peppadew peppers (which are very mild and sweet).
- Can I make these peppers entirely ahead of time? Yes! This is one of the recipe’s best features. You can stuff the peppers completely, place them in the prepared baking dish, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding 5–10 minutes to the total baking time since they are starting cold.
- What is the best way to store and reheat leftovers? Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, arrange them on a baking sheet and warm them in a 350∘F (175∘C) oven for 8–10 minutes until heated through. Avoid microwaving, as the filling can dry out.
- What should I do if the sausage filling is too wet? If your sausage mix seems too wet (this can happen if you used very watery canned peppers or thin breadcrumbs), mix in 1-2 extra tablespoons of dry breadcrumbs to help absorb the excess moisture and firm up the filling before stuffing the peppers.
- Can I use any kind of pepper for this recipe? While the name specifies cherry peppers, you can easily substitute small bell peppers (like mini sweet bells), jalapeño peppers (for extreme heat), or large peppadew peppers. Ensure that any pepper you choose is cored and cleaned completely before stuffing. The baking time may vary slightly depending on the thickness of the pepper walls.
These Stuffed Cherry Peppers with Italian Sausage are the perfect combination of convenience, flavor, and elegance—guaranteed to be a favorite on your blog!
Don’t forget to Pin this incredible appetizer recipe for your next party and share your favorite antipasto platter elements in the comments below!
Stuffed Cherry Peppers with Italian Sausage
These Stuffed Cherry Peppers with Italian Sausage are a bold, bite-sized appetizer filled with spicy sausage, herbs, and melted cheese. Perfect for game day or holidays, they pack a burst of flavor in every bite.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line a baking dish or tray with parchment paper.
- In a skillet, cook Italian sausage over medium heat until browned and fully cooked, breaking it apart with a spoon. Drain excess fat and let cool slightly.
- In a bowl, combine cooked sausage, cream cheese, Parmesan, garlic, parsley, and black pepper. Mix until creamy and well blended.
- Stuff each cherry pepper generously with the sausage mixture using a small spoon or piping bag.
- Arrange stuffed peppers in the baking dish and drizzle lightly with olive oil.
- Bake for 15–20 minutes, until peppers are tender and tops are golden. Serve warm.
Notes
Use mild or hot Italian sausage depending on your spice preference. You can substitute cherry peppers with mini bell peppers for a milder version. Prepare ahead by stuffing the peppers and refrigerating until ready to bake.