Sausage Stuffed Peppers

The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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Serves: 14 peppers

14 mini sweet peppers
4 oz cream cheese, softened
14 miniature smoked sausages
7 bacon strips

Preheat the oven to 350ºF. Cut a small slit across the top and then another slit down the side of each pepper. Open up the pepper and remove the seeds and the membranes.

Cut the cream cheese into 14 even pieces. Stuff one piece into the inside of each pepper. Stuff a sausage inside each of the peppers after the cream cheese.

Cut the bacon strips in half. Wrap a half a slice of bacon around each pepper. (Try to end the bacon on the underside of the pepper to keep it in place.) Place the peppers in a 9×13-inch baking dish. Place in the preheated oven and bake until the peppers are soft and the bacon is cooked, about 40 minutes. I like to turn on the broiler for the last few minutes to crisp up the bacon.