Italian Stuffed Mini-Peppers


I love these little mini peppers.  They’re just so cute and bite sized and stuffable.  This time I went with an Italian flare.  We used them as a main dish along with some Italian herbed potatoes (conveniently cooked in the same oven for the same length of time, fyi), but they would totally work as an appetizer.  As a meal, serves 2 at 186 calories and 6.1 grams of fat.


  • 2 links sweet Italian turkey sausage (I used Honeysuckle White), removed from casing
  • 1 pint package of mini sweet peppers
  • 1 oz Romano cheese, finely grated


  1. Preheat oven to 425 degrees.
  2. Cut the very top off all the peppers and remove seeds and veins.  A fillet knife works really well for this.
  3. Stuff the interior of each pepper with sausage.  I find that using the end of a wooden spoon helps for tamping it down in there.
  4. Arrange vertically in a small dish (I have a single serve Pyrex that’s perfect), or you could try laying them on the side on a wire rack over a cookie sheet to catch drips.
  5. Sprinkle with the cheese.
  6. Bake for 30 minutes.

Printable version.

6 thoughts on “Italian Stuffed Mini-Peppers”

  1. Sofia - January 25, 2011 4:32 pm

    I can almost smell it. Looks and sounds absolutely amazing.

    1. Kait Nolan - January 25, 2011 4:33 pm

      One thing I am tempted to try for next time would be to mix in some shredded cheese with the sausage before I stuff the peppers, so that those flavors mingle throughout.

  2. melissa @IWasBornToCook - January 26, 2011 8:37 pm

    this looks incredible! now if only my husband would eat peppers…

    1. Kait Nolan - January 26, 2011 8:40 pm

      My husband isn’t a huge fan of peppers either and he likes these okay. I have some mexican stuffed ones with rice and cheese that we both liked better.

  3. The Food Hunter - January 28, 2011 1:14 pm

    What a great idea…will try this as an appetizer for sure.

  4. briarrose - January 28, 2011 2:57 pm

    Wonderful nibbles!


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