Dinner

Stuffed Cherry Peppers with Savory Sausage, Cream Cheese, and Parmesan Recipe

ByElena Hart September 19, 2026September 19, 2026

Introduction

Stuffed cherry peppers are a delightful appetizer featuring spicy, tangy peppers filled with a savory sausage and cheese mixture. They’re perfect for parties or as a flavorful snack that’s both easy to make and impressive to serve.

The image shows small red bell pepper halves arranged on a parchment-lined baking tray with a black edge. Each pepper half is filled with a baked, golden-brown mixture that looks creamy and slightly browned on top, with a slightly rough texture and bits of green herbs visible. The peppers have wrinkled, softened skin from cooking and are placed close to each other with some browning spots on the parchment paper. The tray is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces Italian sausage (casings removed)
4 ounces cream cheese (softened to room temperature)

1/4 cup breadcrumbs
1/3 cup grated Parmesan cheese

1/4 teaspoon garlic powder (plus more to taste)
1/4 teaspoon onion powder (plus more to taste)

1 1/2 tablespoons chopped scallions
3 tablespoons chopped parsley
Kosher salt (to taste)

Freshly ground black pepper (to taste)
1 large egg
10 ounces hot cherry peppers (or pickled cherry peppers, drained)

Instructions

Step 1: Preheat your oven to 425°F.
Step 2: Heat a skillet over medium-high heat. Remove the sausage from its casing and cook it, breaking into small pieces, for about 5 minutes until crispy. Let cool slightly and chop further if needed.
Step 3: In a large bowl, mix the cooked sausage with cream cheese, breadcrumbs, Parmesan cheese, garlic powder, onion powder, scallions, parsley, salt, and pepper. Taste and adjust seasonings, then add the egg and stir until fully combined.

Step 4: Slice the cherry peppers in half and carefully remove the seeds and white ribs.
Step 5: Spoon the sausage mixture into each pepper half, mounding it slightly above the edges.
Step 6: Arrange the stuffed peppers on a sheet pan and roast in the preheated oven until the peppers soften and the filling is golden on top, about 20 minutes.

Step 7: Serve the stuffed cherry peppers immediately while warm.

Tips & Variations

For a milder flavor, use sweet cherry peppers instead of hot or pickled versions.
Add a pinch of crushed red pepper flakes to the filling for extra heat.

Substitute Italian sausage with ground turkey or chicken for a leaner option.
Top the stuffed peppers with shredded mozzarella for a cheesy twist.

Storage

Store leftover stuffed cherry peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 8–10 minutes until warmed through, or microwave briefly on a microwave-safe plate.

How to Serve

A white plate holds a stack of small red bell pepper halves filled with a golden brown meat mixture that is slightly crispy and textured on top. The stuffed peppers are tightly packed together, showing a contrast between the shiny, smooth red outer pepper shells and the uneven, browned filling that has bits of herbs and cooked meat. In the background, a black baking tray with a white marbled surface holds more stuffed peppers, blurred to keep the focus on the plate in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed cherry peppers ahead of time?

Yes, you can stuff the peppers and refrigerate them uncovered for a few hours before roasting. This helps save time on the day you plan to serve them.

What can I use if I can’t find cherry peppers?

If cherry peppers are unavailable, small sweet or hot mini peppers make a good substitute. You can also use jalapeños for more heat, just adjust the quantity to your spice preference.