Stuffed Cherry Peppers with Savory Sausage, Cream Cheese, and Parmesan Recipe
These Stuffed Cherry Peppers are a savory and flavorful appetizer featuring hot or pickled cherry peppers filled with a delicious mixture of Italian sausage, cream cheese, Parmesan, and fresh herbs, then roasted to golden perfection. Perfect for entertaining or as a delightful snack, this recipe combines spicy, creamy, and cheesy elements for a crowd-pleasing bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 stuffed pepper halves (approximately 6 servings) 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Ingredients
Scale
Filling 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
Other Ingredients
- 10 ounces hot cherry peppers (or pickled cherry peppers, drained)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the stuffed peppers.
- Brown Sausage: Heat a skillet over medium-high heat. Remove the casing from the Italian sausage and brown it, breaking it into small bits with a spatula, for about 5 minutes until crispy. Allow it to cool slightly, then chop further if needed to create small crumbles.
- Combine Filling: In a large mixing bowl, combine the cooked sausage, softened cream cheese, breadcrumbs, grated Parmesan, garlic powder, onion powder, chopped scallions, chopped parsley, salt, and pepper. Taste and adjust seasonings as desired. Add the egg and stir thoroughly until the mixture is evenly combined and cohesive.
- Prepare Peppers: Slice each cherry pepper in half lengthwise. Carefully remove the seeds and white ribs from inside each half to reduce bitterness and create space for stuffing.
- Stuff Peppers: Using a spoon, fill each pepper half generously with the sausage mixture, mounding slightly over the top for a hearty filling.
- Roast: Arrange the stuffed peppers on a baking sheet lined with parchment paper or lightly greased. Place in the preheated oven and roast for about 20 minutes, or until the peppers have softened and the filling develops a golden-brown crust on top.
- Serve: Remove from the oven and serve immediately while warm for the best flavor and texture.
Notes
- For milder flavor, use pickled cherry peppers instead of hot ones.
- Breadcrumbs help bind the filling; use gluten-free breadcrumbs to make this recipe gluten-free.
- Adjust garlic and onion powder amounts to suit your taste preferences.
- Make sure to remove the casing from the sausage before cooking for best texture.
- Fresh herbs like parsley and scallions brighten the filling but can be substituted with dried herbs if needed (use less).
- These stuffed peppers can be made ahead, refrigerated, and baked just before serving.
Keywords: stuffed cherry peppers, Italian sausage appetizer, roasted stuffed peppers, party appetizers, savory snacks
