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 preference and ingredients on hand.
Can the 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:
- mini sweet peppers – look for a variety of colors for a pretty presentation!
- vegan Italian-style sausage – I use Beyond Sausage in Hot Italian
- vegan cream cheese
- vegan cheddar cheese
- Italian seasoned breadcrumbs
- chives
- garlic
- ground black pepper
How to make Vegan Sausage and Cheddar Stuffed Mini Peppers:
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.
Feeding a large group?
No problem!
This recipe can easily be doubled, tripled, or more without affecting the preparation or baking time.
Cheers!
Crowd-pleasing appetizers for entertaining to pair with these mini stuffed peppers:
Air Fried Shishito Peppers – Ready to serve in just 10 minutes!
Air-Fried Shishito Peppers
Vegan 7-Layer Party Dip – The classic party dip made with all plant-based ingredients.
Vegan 7-Layer Party Dip
Vegan Sausage and Cheddar Stuffing Balls – Lightly crispy on the outside and tender on the inside, these easy sausage and cheddar stuffing balls are always a hit!
Vegan Sausage and Cheddar Balls
Vegan Veggie Pinwheels with Broccoli and Carrots – Fresh broccoli and carrots are mixed with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs, and spices then rolled and sliced for an easy, take-anywhere appetizer.
Vegan Veggie Pinwheels
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. 🙂