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.
Servings: 20 pieces
Calories: 95kcal
Cost: 10
Equipment
- skillet
- mixing bowl
- baking dish
- spoon or piping bag
- knife
- oven
Ingredients
- 20 cherry peppers, tops removed and seeded
- 250 g Italian sausage, casing removed
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/4 tsp black pepper
- 1 tbsp olive oil (for drizzling)
Instructions
- 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.