Sausage Stuffed Peppers

These are a summer classic in our house especially when we have Hungarian hot peppers ready in the garden. I have also made this with sweet baby peppers or other mild varieties of peppers too. Above for the photo, I actually used sweet baby bell peppers. These are a quick and easy appetizer for any occasion.

Just be sure to warn your guests if you use hot HOT peppers!

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Serves: 4-6
  • ½ lb. ground Italian sausage
  • 1 (8 oz.) package cream cheese, softened
  • ¾ tablespoon garlic salt
  • 4 Tablespoons grated Parmesan or Romano cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ⅓ cup Italian-style dry bread crumbs
  • 1 Tablespoon olive oil
  • 6-9 Hungarian hot peppers, cut in half, core and seed
  1. Preheat oven to 350 degrees F.
  2. Place sausage in a skillet and cook over medium heat until evenly brown. Drain and crumble.
  3. In a medium bowl, mix together the sausage, cream cheese, garlic salt, Parmesan cheese, oregano, basil, bread crumbs and olive oil.
  4. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.


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