I just love stuffed peppers of all kinds – stuffed bell peppers, jalapeno pepper poppers and stuffed mini sweet peppers. My college girl was recently raving about some stuffed peppers that she had at a campus tailgate. Upon quizzing her, I finally figured out that she had grilled stuffed jalapeno peppers. We got to talking about how they were made and she said she wished we could have some because she loved them. I said I would make something like that when she came home the next time. She said, “But Mom…we don’t have a grill! How can you make these without a grill??” I just told her to wait and see….
The college girl came home this weekend and we cooked Stuffed Mini Sweet Peppers since I didn’t want the hassle of dealing with fresh jalapeno peppers (gloves, burning eyes, etc.). My favorite bell peppers are red, yellow and orange so it stands to reason that I would pick Mini Sweet Peppers. Mini Sweet Peppers are just what the name implies – miniature versions of bell peppers. The package (16 ounces) I bought had an assortment of mini red, yellow and orange peppers – my favorites! Mini Sweet Peppers are very similar in taste to their larger bell pepper cousins with a couple of differences. The mini peppers have a thinner skin and very few seeds which makes preparation much easier.
Stuffed Mini Sweet Peppers can be served as an appetizer, side dish or even as a main dish. Eat them hot or room temperature. I have never tried them straight from the refrigerator and cold, but I bet they would be good that way too!
When preparing to cook stuffed mini peppers, place the peppers on their flattest side. Next, roll the pepper so that the flattest side is perpendicular to your cutting board. In other words, stand the pepper on the non-flat side and slice from stem to tip so that flat sides are left intact. Slice lengthwise then remove the few seeds and membranes. Rinse the peppers and place on paper towels to absorb any water that remains.
There are many options to choose from when deciding what type stuffing you make. We decided on a basic cream cheese, hot sausage and cheese mixture. Use a small spoon to stuff the peppers being careful not to overstuff. You don’t want all the goodness to melt out of the pepper and all over your baking dish! At this point, you can refrigerate the prepared peppers until you are ready to bake. I wouldn’t prepare more than one day before you plan to cook them. Next time I make these, I am going to flash freeze some of the uncooked stuffed peppers to see if they can be stored frozen and baked later. I will update this post when I see how it turns out!
Place the stuffed peppers on a parchment paper lined baking pan. Bake in a preheated 350° F oven for 20-25 minutes. Enjoy!
Delta Mama’s Stuffed Mini Peppers
16 oz. package of mini sweet peppers (my package had 21 peppers)
8 oz. hot sausage, cooked and drained (I use Williams Hot Sausage)
1 cup of freshly shredded cheese – any flavor (I used 1/2 cup sharp cheddar and 1/2 cup pepper jack)
4 oz. cream cheese, softened
Preheat oven to 350° F.
Place the peppers on their flattest side. Next, roll the pepper so that the flattest side is perpendicular to your cutting board. In other words, stand the pepper on the non-flat side and slice from stem to tip so that flat sides are left intact. Slice lengthwise then remove the few seeds and membranes. Rinse the peppers and place on paper towels to absorb any water that remains.
Scramble the sausage and drain. While sausage is very warm, mix into the softened cream cheese until well blended. Add in freshly grated cheese until well combined.
Using a small spoon, place stuffing into the peppers. Place peppers onto a parchment paper lined baking pan.
Bake for 20-25 minutes until filling is melted and peppers are cooked.