Stuffed Mini Peppers with Cream Cheese and Sausage: A Hearty Homestead Favorite
Living in the mountains of Alaska, I’ve learned that the best recipes are the ones that come together easily, use simple ingredients, and bring comfort to the table. That’s exactly why these Stuffed Mini Peppers with Cream Cheese and Sausage have become a favorite in our homestead kitchen.
They’re warm, creamy, and packed with rich, savory flavor—the perfect balance of indulgence and nourishment. Whether I’m making them as an easy appetizer for a gathering, a quick lunch, or a hearty snack after a long day of work outside, these stuffed peppers always hit the spot.
One of the best things about this recipe is its versatility. I can use fresh bell peppers from the summer garden, or if it’s winter and I’m relying on store-bought produce, these still turn out just as delicious. Plus, they’re naturally low-carb and protein-packed, making them a great wholesome option that fills up my hard-working crew.
So, let’s get to it and make these delicious little bites of goodness!
Ingredients
- 15- 20 mini sweet peppers, halved and seeds and stems removed
- 16 oz cream cheese, softened
- 2 lbs. ground sausage (pork, turkey, or moose if you’re lucky enough to have some!)
- 1/2 cup shredded cheddar cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Step 1: Prepare the Peppers
Wash your mini sweet peppers, slice them in half lengthwise, and scoop out any seeds.
Step 2: Cook the Sausage
In a skillet over medium heat, cook the ground sausage, breaking it apart as it browns. Once fully cooked, drain any excess grease and set aside to cool slightly.
Step 3: Precook the Peppers
Toss the pepper halves in avocado oil and place them on a baking sheet. Bake them at 350°F (175°C) for 5 minutes to slightly soften them before stuffing. This helps bring out their natural sweetness and ensures they’re perfectly tender after baking.
Step 4: Mix the Filling
In a mixing bowl, combine the softened cream cheese, cooked sausage, shredded cheddar, garlic powder, salt, and pepper. Stir until everything is smooth and well blended.
Step 5: Stuff the Peppers
Using a spoon, fill each mini pepper half with a generous amount of the cream cheese and sausage mixture. Pack them well so the filling stays in place as they bake. Then top with cheddar cheese.
Step 6: Bake to Perfection
Increase the oven temperature to 375°F (190°C) and bake the stuffed peppers for 15-20 minutes, or until the cheese is melted and the peppers are slightly tender but still have a little bite.
Step 7: Serve & Enjoy!
Let the peppers cool for a couple of minutes before serving. These are delicious on their own, but they also pair wonderfully with a side of ranch or sour cream for dipping.
Homestead Tips & Variations
- Use What You Have – If you don’t have mini sweet peppers, this recipe works just as well with halved jalapeños for a spicier kick or larger bell peppers cut into quarters.
- Make It Heartier – Add crumbled bacon or swap out the cheddar for pepper jack cheese for an extra punch of flavor.
- Prep Ahead for Busy Days – These can be made ahead of time and stored in the fridge for up to 3 days before baking. Just pop them in the oven when you’re ready!
- Freeze for Later – Freeze unbaked stuffed peppers on a baking sheet, then transfer them to a freezer bag. When you need a quick snack or appetizer, bake them straight from frozen at 375°F for about 25 minutes.
Why We Love These Stuffed Mini Peppers
Here in the mountains, where winter nights are long and hearty, comforting food is a must. These Stuffed Mini Peppers with Cream Cheese and Sausage bring all the flavor and warmth of a home-cooked meal in a bite-sized package. They’re easy, wholesome, and packed with protein, making them perfect for fueling the hard work that comes with homestead life.
So whether you’re making them for family, friends, or just yourself after a long day, I hope these stuffed peppers bring a little warmth to your table—just like they do in our Alaskan kitchen.
From my homestead to yours, happy cooking!
More low carb recipe options:
- Low Carb Crustless Quiche
- Carrot & Beet Pizza Crust
- BBQ Cauliflower Bites
- Cast Iron Skillet Spare Ribs
Stuffed Mini Peppers with Cream Cheese and Sausage
Course: AppetizersCuisine: AmericanDifficulty: Easy40
servings30
minutes20
minutes75
kcalThese Cream Cheese & Sausage Mini Stuffed Peppers are a hearty, flavor-packed snack perfect for any occasion. Made with sweet mini peppers, creamy cheese, and savory sausage, they’re baked to perfection for a warm and satisfying bite. Naturally low-carb and high in protein, they make a great appetizer, snack, or side dish for any homestead meal!
Ingredients
15- 20 mini sweet peppers, halved and seeds and stems removed
16 oz cream cheese, softened
2 lbs. ground sausage (pork, turkey, or moose if you’re lucky enough to have some!)
1/2 cup shredded cheddar cheese
1 tsp garlic powder
Salt and pepper to taste
Directions
- Prepare the Peppers
Wash your mini sweet peppers, slice them in half lengthwise, and scoop out any seeds. - Cook the Sausage
In a skillet over medium heat, cook the ground sausage, breaking it apart as it browns. Once fully cooked, drain any excess grease and set aside to cool slightly. - Precook the Peppers
Toss the pepper halves in avocado oil and place them on a baking sheet. Bake them at 350°F (175°C) for 5 minutes to slightly soften them before stuffing. This helps bring out their natural sweetness and ensures they’re perfectly tender after baking. - Mix the Filling
In a mixing bowl, combine the softened cream cheese, cooked sausage, shredded cheddar, garlic powder, salt, and pepper. Stir until everything is smooth and well blended. - Stuff the Peppers
Using a spoon, fill each mini pepper half with a generous amount of the cream cheese and sausage mixture. Pack them well so the filling stays in place as they bake. Then top with cheddar cheese. - Bake to Perfection
Increase the oven temperature to 375°F (190°C)and bake the stuffed peppers for 15-20 minutes, or until the cheese is melted and the peppers are slightly tender but still have a little bite. - Serve & Enjoy!
Let the peppers cool for a couple of minutes before serving. These are delicious on their own, but they also pair wonderfully with a side of ranch or sour cream for dipping.
Notes
- Use What You Have – If you don’t have mini sweet peppers, this recipe works just as well with halved jalapeños for a spicier kick or larger bell peppers cut into quarters.
- Make It Heartier – Add crumbled bacon or swap out the cheddar for pepper jack cheese for an extra punch of flavor.
- Prep Ahead for Busy Days – These can be made ahead of time and stored in the fridge for up to 3 days before baking. Just pop them in the oven when you’re ready!
- Freeze for Later – Freeze unbaked stuffed peppers on a baking sheet, then transfer them to a freezer bag. When you need a quick snack or appetizer, bake them straight from frozen at 375°F for about 25 minutes.
Mimi, everything on your site looks delightful. I’ve been making the stuffed peppers using jalapeños for a couple of years now . Hope all is well in your world.
Aunt Crickett