Stuffed Baby Bell Peppers

Of all the recipes that have become staples in my kitchen, this one for Stuffed Baby Bell Peppers holds a special place. It started as a last-minute experiment for a family game night. I had a bag of vibrant mini peppers, a block of cream cheese, and some leftover sausage, and I thought, “Why not?” What emerged from the oven that evening was nothing short of a culinary revelation. The sweet, slightly charred peppers gave way to a rich, savory, and ridiculously creamy filling that had everyone, from my picky nephew to my gourmet-loving spouse, reaching for more. They disappeared from the platter in minutes, followed by a chorus of “You have to make these again!” Since that night, they’ve become my go-to appetizer for potlucks, a star player on holiday spreads, and even a light and satisfying lunch. They are deceptively simple to prepare, yet they look and taste like you’ve spent hours crafting them. Their brilliant colors brighten up any table, and the combination of textures and flavors—the tender-crisp pepper, the creamy cheese, the savory sausage, and the golden, bubbly top—is pure, unadulterated comfort and joy. This isn’t just a recipe; it’s a guaranteed crowd-pleaser, a conversation starter, and a dish that brings a little bit of vibrant happiness to any occasion.

Ingredients

Here is the simple list of components you’ll need to create these irresistible bites. Each ingredient plays a crucial role in building the layers of flavor that make this dish so memorable.

• 1.5 lbs Baby Bell Peppers (about 18-20 peppers): These are the star of the show. Look for a bag with a vibrant mix of red, orange, and yellow peppers for a visually stunning presentation. Their small size makes them the perfect one-or-two-bite appetizer, and their natural sweetness is a beautiful contrast to the savory filling.
• 1 lb Ground Italian Sausage: This is the heart of the filling, providing a robust, savory flavor. You can choose mild, sweet, or hot Italian sausage depending on your preference for spice. The fennel and other seasonings in Italian sausage add a wonderful depth that regular ground pork or beef lacks.
• 8 oz Cream Cheese, softened to room temperature: This is the key to the luscious, creamy texture of the filling. Using full-fat cream cheese will yield the richest result. Ensure it’s fully softened so it blends seamlessly with the other ingredients, preventing any lumps.
• 1 cup Shredded Cheddar Cheese, divided: A sharp or medium cheddar works best here. It adds a tangy, cheesy flavor and helps bind the filling together. We’ll use half in the filling itself and sprinkle the other half on top for that glorious, golden-brown melted cheese crust.
• 1/4 cup Grated Parmesan Cheese: This adds a salty, nutty complexity to the filling that elevates it beyond a simple cream cheese mixture. Use freshly grated Parmesan for the best flavor and melting quality.
• 2 Green Onions, finely chopped: Also known as scallions, these provide a mild, fresh onion flavor and a pop of green color that cuts through the richness of the cheese and sausage.
• 1 Clove Garlic, minced: A single clove of fresh garlic adds an aromatic, pungent kick that rounds out the savory notes of the filling. Don’t be tempted to use garlic powder; the flavor of fresh is far superior here.
• 1/2 tsp Smoked Paprika: This spice is a secret weapon, lending a subtle smokiness and a beautiful, warm color to the filling without adding overwhelming heat.
• Salt and Black Pepper to taste: Essential for seasoning. Be mindful that the sausage and cheeses are already salty, so it’s best to cook the sausage, mix the filling, and then taste before adding extra salt.

Instructions

Follow these detailed steps to ensure your stuffed baby bell peppers turn out perfectly every time. We’ll break it down into preparing the components and then bringing them all together for the final bake.

Step 1: Preheat and Prepare the Peppers

First things first, preheat your oven to 400°F (200°C). This high heat will help the peppers become tender-crisp and ensure the cheese on top gets beautifully browned and bubbly. While the oven is heating, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. This is a crucial step for easy cleanup, as some cheese will inevitably melt over the sides.

Now, turn your attention to the baby bell peppers. Rinse them thoroughly under cold water and pat them dry. To prepare them for stuffing, slice each pepper in half lengthwise, from the stem to the tip. Use a small spoon or your fingers to carefully scoop out the white pith and any seeds. The goal is to create little pepper “boats” ready to hold our delicious filling. Arrange the pepper halves, cut-side up, on your prepared baking sheet.

Step 2: Cook the Sausage

Place a large skillet over medium-high heat. Add the ground Italian sausage to the hot skillet. Use a spatula or wooden spoon to break the sausage apart as it cooks. Continue to cook, stirring occasionally, for about 8-10 minutes, or until the sausage is fully browned and cooked through with no pink remaining. Once cooked, use a slotted spoon to transfer the sausage to a paper towel-lined plate. This step is important to drain off the excess grease, ensuring your filling is rich and savory, not greasy.

Step 3: Create the Creamy Filling

In a large mixing bowl, combine the softened cream cheese, half of the shredded cheddar cheese (that’s 1/2 cup), the grated Parmesan cheese, the finely chopped green onions, the minced garlic, and the smoked paprika. Use a spatula or an electric hand mixer on low speed to blend these ingredients together until they are smooth and well-combined. You want a uniform, creamy base before adding the sausage.

Once your cheese base is smooth, add the cooked and drained sausage crumbles to the bowl. Season with a pinch of salt and a few grinds of black pepper. Remember, the sausage and cheeses are already salty, so taste before you add too much. Mix everything together until the sausage is evenly distributed throughout the creamy cheese mixture.

Step 4: Stuff the Peppers

Now for the fun part! Using a small spoon (a teaspoon works perfectly), carefully fill each pepper half with the sausage and cream cheese mixture. Be generous with the filling, mounding it slightly on top. Don’t worry about being perfectly neat; a rustic look is part of their charm. Distribute the filling evenly among all the pepper halves until you’ve used it all up.

Step 5: Bake to Perfection

Once all your peppers are stuffed and arranged on the baking sheet, take the remaining 1/2 cup of shredded cheddar cheese and sprinkle it evenly over the top of each stuffed pepper. This will create that irresistible golden crust.

Carefully place the baking sheet in the preheated 400°F (200°C) oven. Bake for 15-20 minutes. You’ll know they’re done when the peppers are tender (but still have a slight bite), the filling is hot and bubbly, and the cheese on top is melted and beautifully golden brown.

Step 6: Rest and Garnish

Remove the baking sheet from the oven and let the stuffed peppers rest for at least 5 minutes. This allows the filling to set up slightly, making them easier to handle and preventing you from burning your mouth on the molten cheese. If desired, you can garnish them with some extra chopped green onions or fresh parsley for a final touch of color and freshness before serving.

Nutrition Facts

Please note that these values are an estimate and can vary based on specific ingredients used.

• Servings: 9 (serving size is approximately 4 pepper halves)
• Calories per serving: Approximately 320 kcal. A rich and satisfying appetizer that is surprisingly moderate in calories for its flavor impact.
• Protein: 15g. The Italian sausage and cheeses provide a substantial amount of protein, making these bites quite filling.
• Fat: 27g. The majority of the fat comes from the cheese and sausage, contributing to the rich flavor and satisfying mouthfeel.
• Net Carbohydrates: 6g. With the main ingredient being peppers and cheese, this recipe is naturally low in carbohydrates, making it a great option for those following a low-carb or keto lifestyle.

Preparation Time

This recipe is surprisingly quick to assemble, making it perfect for both weeknight cravings and planned parties.

• Prep Time: 20 minutes. This includes washing and halving the peppers, cooking the sausage, and mixing the delicious filling. You can streamline this process by preparing the peppers while the sausage cooks.
• Cook Time: 20 minutes. This is the hands-off baking time where the magic happens in the oven, as the peppers soften and the cheese melts into a golden, bubbly topping.
• Total Time: 40 minutes. From start to finish, you can have these incredible stuffed baby bell peppers on the table in under an hour, making it an efficient and highly rewarding recipe.

How to Serve

These versatile stuffed peppers can be served in a variety of ways, fitting seamlessly into any menu or occasion. Here are a few ideas:

• As a Party Appetizer:
  • Arrange them on a large white platter to make their vibrant colors pop.
  • Serve them warm, straight from the oven, for the best texture and flavor.
  • Pair them with other classic party foods like chicken wings, a fresh vegetable crudité platter with dip, or a charcuterie board.
• As a Light Main Course:
  • Serve a larger portion (about 6-8 pepper halves per person).
  • Pair with a simple, crisp green salad dressed with a light vinaigrette to balance the richness of the peppers.
  • Serve alongside a scoop of quinoa, couscous, or a slice of crusty bread to make it a more substantial meal.
• For Specific Occasions:
  • Game Day: They are the ultimate finger food for a crowd, easy to eat while watching the game.
  • Holiday Gatherings: Their festive red, yellow, and green colors make them a beautiful addition to a Christmas or Thanksgiving appetizer spread.
  • Potlucks: They travel well (reheat in an oven at the destination if possible) and are always one of the first dishes to disappear.
  • Low-Carb Lunch: Pack a few for a flavorful and satisfying low-carb, keto-friendly lunch that will keep you full all afternoon.

Additional tips

Master this recipe and make it your own with these eight helpful tips and tricks.

1. Make-Ahead Magic: To save time on the day of an event, you can fully prepare the stuffed peppers a day in advance. Assemble them completely (stuffing and topping with cheese), arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to serve, simply remove the plastic wrap and bake as directed, adding 5-7 extra minutes to the baking time since they’ll be starting from cold.
2. Cheese Variations: Don’t be afraid to experiment with the cheese! Swap the cheddar for a spicy Pepper Jack to add a kick, or use a blend of Monterey Jack and cheddar for an ultra-melty topping. A smoked Gouda would also complement the smoked paprika beautifully.
3. Spice It Up: If you love heat, there are several ways to kick it up a notch. Use hot Italian sausage instead of mild. You can also add a finely minced jalapeño to the cream cheese mixture or a dash of red pepper flakes for a lingering warmth.
4. Go Vegetarian: This recipe is easily adaptable for vegetarians. Simply omit the sausage and replace it with a 14-ounce can of drained and rinsed black beans or chickpeas (lightly mashed), or 8 ounces of finely chopped mushrooms that have been sautéed with the garlic until all moisture has evaporated. You may need to add a bit more seasoning to compensate for the flavor of the sausage.
5. Don’t Overstuff: While it’s tempting to mound the filling high, try to keep it relatively level with the pepper’s edge. Overstuffing can lead to the filling spilling out excessively during baking and may cause the peppers to cook unevenly.
6. Freezing for Later: These stuffed peppers freeze remarkably well. For best results, freeze them after baking. Let them cool completely, then arrange them in a single layer on a baking sheet and flash-freeze for an hour. Transfer the frozen peppers to a freezer-safe bag or container. They can be stored for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
7. Elevate Your Garnish: A simple garnish can make these peppers look like they came from a high-end caterer. Beyond green onions, consider a sprinkle of fresh cilantro for a zesty note, crumbled bacon for extra savory crunch, or a light drizzle of balsamic glaze after baking for a touch of sweet acidity.
8. The Piping Bag Trick: For perfectly filled peppers with less mess, use a piping bag! If you don’t have one, a large zip-top bag works just as well. Simply fill the bag with the sausage and cheese mixture, snip off a corner, and pipe the filling neatly into each pepper half.

FAQ Section

Here are answers to some of the most common questions about making Stuffed Baby Bell Peppers.

1. Can I make these stuffed peppers in an air fryer?
Absolutely! The air fryer is a fantastic way to cook them. Arrange the stuffed peppers in a single layer in the air fryer basket. Cook at 370°F (188°C) for 8-12 minutes, or until the peppers are tender and the cheese is golden and bubbly. You may need to work in batches depending on the size of your air fryer.

2. What’s the best way to cut the mini peppers for stuffing?
The most common and easiest way is to slice them in half lengthwise, from stem to tip. This creates two stable “boats” that are easy to fill and stand up well on a baking sheet. Some people prefer to cut the top off and hollow them out to stuff them whole, but this can be more difficult to fill and they may not stand up as easily.

3. My filling seems too runny. How can I fix it?
A runny filling is usually caused by two things: not draining the sausage grease thoroughly, or the cream cheese being too warm and liquidy. Ensure you drain the sausage well. If the mixture still seems loose, you can thicken it by adding a bit more shredded cheese or a tablespoon of breadcrumbs (or almond flour for a low-carb option). Chilling the filling for 15-20 minutes before stuffing can also help it firm up.

4. Can I use a different kind of meat?
Yes, this recipe is very forgiving. You can substitute the Italian sausage with ground beef, ground turkey, ground chicken, or even chorizo for a smoky, spicy kick. If you use a leaner meat like turkey or chicken, you may want to add a little extra seasoning (like fennel seed, oregano, and garlic powder) to mimic the flavor profile of Italian sausage.

5. Are these Stuffed Baby Bell Peppers keto-friendly?
Yes, they are! With peppers, cheese, and sausage as the main ingredients, this recipe is naturally very low in carbohydrates. Baby bell peppers are lower in carbs than their larger counterparts. This makes them an excellent and popular choice for anyone following a ketogenic or low-carb diet.

6. How do I store and reheat leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. The best way to reheat them is in an oven or toaster oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help crisp up the peppers and re-melt the cheese nicely. Microwaving works in a pinch, but the peppers may become softer.

7. Can I prepare just the filling in advance?
Yes, you can. The sausage and cheese filling can be prepared, mixed, and stored in an airtight container in the refrigerator for up to 2 days. When you’re ready to make the peppers, just give the filling a good stir, stuff your fresh pepper halves, and bake as directed. This is a great time-saving step for party prep.

8. Why are my peppers still hard or crunchy after baking?
This usually means they just needed a little more time in the oven. Ovens can vary, and the size and thickness of your baby bell peppers can also affect cook time. If you prefer your peppers very soft and tender rather than tender-crisp, you can pre-bake the empty pepper halves for 10 minutes before you stuff them. This will give them a head start on softening up.

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