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+ servings
a white rectangular dish filled with stuffed peppers

Pepper Jack Sausage Stuffed Mini Peppers

Sandi Gaertner
Easy sausage stuffed mini peppers.
5 from 7 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 14
Calories 102 kcal



  • 1 cup package mini peppers
  • 12 ounces Italian mild sausage
  • ½ cup Pepper Jack cheese shredded
  • ¼ cup scallions


  • Preheat oven to 375º F.
  • Spray olive oil onto a baking sheet.
  • Cut peppers in half lengthwise and remove seeds.
  • Place on the baking sheet.
  • In a pan on medium heat, brown sausage.
  • Remove and cut into chunks.
  • Place a piece of sausage in each pepper.
  • Top with shredded pepper jack cheese.
  • Bake for 15 minutes until cheese is melted.
  • Serve hot topped with scallions.


  1. I used Aidell's Sweet Italian Sausage for this recipe, this brand makes a lot of fun flavors of sausage. Jimmy Dean or other gluten free sausages also work, just double-check the ingredients!
  2. You can bake these in a cast-iron skillet or 9x13 baking dish.
  3. To make this dairy-free, use a dairy-free cheese like Kite Hill, Daiya, or VioLife.
  4. These stuffed peppers will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 102kcalCarbohydrates: 1gProtein: 5gFat: 9gSaturated Fat: 4gCholesterol: 22mgSodium: 200mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 88IUVitamin C: 9mgCalcium: 37mgIron: 1mg
Keyword Italian sausage stuffed peppers, stuffed mini peppers
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