Mini Stuffed Peppers


  • 16 oz. bag of mini sweet peppers
  • 1 Tbsp. olive oil
  • 1 lb. Scott Pete Beef Polish Sausage
  • 8 oz. cream cheese, softened
  • 1 tsp. garlic powder
  • 1/2 tsp. dry parsley
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. shredded 3-cheese Italian blend (parmesan, romano, asiago) or simply use parmesan


  1. Remove the sausage from the casings. Preheat the oven to 400 degrees F. Wash and prep your peppers, removing the stems, seeds and membranes.
  2. Spread 1 Tbsp. olive oil on a baking sheet. Toss the peppers in the oil. Bake for 6-8 minutes, or until softened.
  3. Cook the sausage, crumbling, in a large skillet over medium heat. Drain the grease, and cool.
  4. In a medium mixing bowl, cream cream cheese, garlic powder, parsley, salt and pepper, and cheese. Stir in the sausage until well combined.
  5. Spoon the sausage and cheese mixture into the peppers. Bake for 5-7 minutes, or until the cheese is melted.
  6. Enjoy!
prep time
total time