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–+ servings
Stuffed mini sweet peppers are halved and laid out on a baking sheet, topped with a delightful mixture of cheese and herbs. These vibrant treats are carefully arranged in rows on parchment paper.
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Stuffed Mini Sweet Peppers Recipe

Sausage cream cheese stuffed mini sweet peppers are the best cheap party appetizer. Bake as is or wrapped with crescent dough for mummy mini peppers for Halloween.
Prep Time15 minutes
Cook Time9 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, bell peppers, cream cheese, crescent roll, halloween, sausage, stuffed, sweet peppers
Servings: 24
Author: Justine

Equipment

  • 1 baking sheet
  • 1 Bowl
  • 1 knife

Ingredients

  • 1 roll sausage ground, precooked before adding
  • 12 mini sweet peppers mini, tops removed, sliced lengthwise with seeds removed
  • 1 pkg cream cheese softened
  • 1 c cheese shredded
  • 2 tsp minced garlic
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1 roll crescent rolls optional if you want to wrap them
  • 1 can olives sliced if you want to add mummy eyes

Instructions

  • Preheat your oven to 375 F. Prepare baking sheet with parchment paper and set aside. In a skillet over medium heat on the stovetop, brown the sausage, breaking it into crumbles, until fully cooked.  
  • Remove from heat and drain grease. Set aside. While the sausage is cooking, wash and cut off the stems of the sweet peppers. Slice them in half, lengthwise, then remove and discard the ribs and seeds.
  • Arrange them, skin side down, on your prepared baking sheet. In a mixing bowl, combine the softened cream cheese, browned sausage crumbles, shredded cheddar cheese, minced garlic, onion powder, black pepper, and paprika.
  • Spoon about one tablespoon of mixture into each pepper slice, spreading from edge to edge. * If you want to wrap with dough * Unroll the crescent dough onto a lightly floured or parchment lined surface, and cut into ½ inch wide by 2 inch long strips.
  • Arrange the strips over the filled sweet peppers, in a zigzag pattern to mimic the strips of gauze wrapped around a mummy. Place two black olive slices toward the top edge of each pepper to make eyes, then place on baking sheet.
  • Bake for 8-10 minutes, or until the crescent dough strips are baked golden brown and the peppers are softened, then serve.

Nutrition

Serving: 1oz | Calories: 92kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 317mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2111IU | Vitamin C: 76mg | Calcium: 55mg | Iron: 0.4mg