Vegan Sausage and Cheddar Stuffed Mini Peppers ~
Sweet mini peppers are stuffed with a savory filling of simple ingredients then baked for an easy make-ahead appetizer!
These colorful, flavorful crowd-pleasing bites are ready to serve in under 30 minutes!
How cute are these little peppers?!
I used to see the big bags of mini peppers in the supermarket and think, “Sure, they’re pretty but what in the world am I going to do with them?”
Stuff them, that’s what you do. These peppers are super easy and versatile.
I use a Hot Italian vegan sausage but you could absolutely use vegan chorizo, bratwurst, or ground beef-style crumbles. Same with the cheese. Shredded mozzarella or even Parmesan would work well here.
This recipe is easily adaptable to personal preferences and ingredients on hand.
Can Stuffed Mini Peppers be Made-Ahead?
- Absolutely! The filling can be prepared a day in advance and stored in the refrigerator. Then on the day of serving, just slice the peppers, stuff them with the prepared filling mixture, and bake.
For advance prep on the same day as serving:
- Prepare and bake the stuffed peppers according to recipe instructions but save the last step – a quick crisp under the broiler – for just before serving.
Ingredients for Vegan Sausage and Cheddar Stuffed Mini Peppers
You will need:
- 1/2 pound mini sweet peppers – look for a variety of colors for a pretty presentation!
- 4 ounces vegan Italian-style sausage – I use Beyond Sausage in Hot Italian
- 4 ounces vegan cream cheese
- 1/4 cup vegan cheddar cheese
- 1 tablespoon Italian seasoned breadcrumbs
- 1 tablespoon chives
- 1 clove garlic
- 1/4 teaspoon ground black pepper
How to make Vegan Sausage and Cheddar Stuffed Mini Peppers
STEP ONE: Preheat the oven to 350 degrees F.
STEP TWO: Slice each pepper in half, length-wise. Onto a baking sheet, arrange the peppers in an even layer.
STEP THREE: Into a large nonstick skillet over medium-high heat, crumble the sausage. Cook, frequently stirring for 5 minutes or until sausage is heated through and lightly browned. Set aside.
STEP FOUR: Into a medium-sized mixing bowl add the cooked sausage, cream cheese, cheddar cheese, breadcrumbs, chives, garlic, and ground black pepper. Stir well to combine all ingredients.
STEP FIVE: Spoon the sausage and cheese mixture into each of the peppers.
STEP SIX: Bake for 15 minutes. Switch the oven to its Broil setting on high heat. Broil peppers for 1 minute, just enough to lightly crisp the tops, then remove from oven.
STEP SEVEN: Serve warm or at room temperature.
Feeding a Large Group?
- No problem! This recipe can easily be doubled, tripled, or more without affecting the preparation or baking time.
More Appetizer Recipes You’ll Love!
- Air Fried Shishito Peppers
- Vegan 7-Layer Party Dip
- Vegan Sausage and Cheddar Stuffing Balls
- Vegan Veggie Pinwheels with Broccoli and Carrots
- Italian Sausage Bruschetta
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Vegan Sausage and Cheddar Stuffed Mini Peppers
Ingredients
- 1/2 pound mini sweet peppers
- 4 ounces vegan Italian-style sausage
- 4 ounces vegan cream cheese
- 1/4 cup vegan cheddar cheese shredded
- 1 tablespoon Italian seasoned breadcrumbs
- 1 tablespoon chives
- 1 clove garlic minced
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Slice each pepper in half, length-wise. Onto a baking sheet, arrange the peppers in an even layer.
- Into a large nonstick skillet over medium-high heat, crumble the sausage. Cook, stirring frequently for 5 minutes or until sausage is heated through and lightly browned. Set aside.
- Into a medium-size mixing bowl add the cooked sausage, cream cheese, cheddar cheese, breadcrumbs, chives, garlic, and ground black pepper. Stir well to combine all ingredients.
- Spoon the sausage and cheese mixture into each of the peppers.
- Bake 15 minutes.
- Switch the oven to its Broil setting on high heat.
- Broil peppers for 1 minute, just enough to lightly crisp the tops, then remove from oven.
- Serve warm or room temperature.
Laurel Kent
cream cheese isnt listed on ingredients list
thiswifecooks
4 ounces of cream cheese – thanks for catching that! It’s been corrected. 🙂
Jacqui
This recipe is genius! Such a winner!
nancy
love these easy meals!