Put a pep in your step with this cheesy, spicy appetizer—ideal for both casual gatherings and special occasions.
In my friend group, the party hasn’t started until a hot and cheesy appetizer is served. Cue this stuffed cherry peppers recipe! It delivers colorful, savory pop-into-your-mouth snacks that are perfect for both parties and casual weekends.
Stuffed with seasoned Italian sausage, cream cheese, and breadcrumbs, this dish is filling enough to sate your cravings without ruining your appetite for the upcoming meal. But you can also serve stuffed cherry peppers as a side. However you choose to dish it out, these baked beauties are surprisingly easy to craft.
My best friend of 22 years introduced me to stuffed cherry peppers, and she kindly made two versions—one with meat and one without. “The key,” she told me, “is to always use cream cheese, even if it has to be plant-based.” After all, the creaminess is one of the best complements to the mild spiciness. Garlic, onion, scallions, parsley, salt, and pepper bring everything together with a savoriness that’s irresistible. In short, this easy dish takes less than an hour and has a little something special for everyone.
How to make vegetarian stuffed cherry peppers
If you’re like me and you seek a meat-free filling for your hot cherry peppers, check it out! This is a version my best friend made with my veggie diet in mind, and I’m delighted to share it with you. It’s identical to the typical recipe except for one adjustment—omit the sausage. Or replace it with this Roasted Chickpeas Recipe. In my opinion, chickpeas are an easy and delectable plant protein that also offers a lot of fiber. I use them as a protein enhancement in all kinds of dishes, including this one.
How do I store leftovers?
Once cooled to room temp, leftover stuffed cherry peppers can be stored in an airtight container, separated by parchment if needed, in the fridge for up to 5 days, or in the freezer for up to 3 months. Keep in mind that the texture of the peppers and filling may soften slightly after freezing and thawing. If you freeze them, let them thaw in the fridge overnight before reheating. Then pop them in the oven at 300°F for about 10 minutes, until they’re completely warm.
Serving suggestions
Create a finger food buffet by serving stuffed cherry peppers with Deep-Fried Cauliflower, this Tequeños Recipe, Keto Onion Rings, this Avocado Deviled Eggs Recipe, and Air-Fryer Potato Skins. This big selection would make any party pop! Alternatively, stuffed cherry peppers make a great topping for this One-Pan Mexican Quinoa Casserole In The Slow Cooker, this Spinach Pasta Recipe, Spanish Rice And Beans, or a Mexican Chopped Salad.
Ingredients
- 5 ounces Italian sausage casings removed
- 4 ounces cream cheese softened to room temperature
- 1/4 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder plus more to taste
- 1/4 teaspoon onion powder plus more to taste
- 1 1/2 tablespoons chopped scallions
- 3 tablespoons chopped parsley
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 large egg
- 10 ounces hot cherry peppers or pickled cherry peppers, drained
Instructions
- Preheat your oven to 425°F.
- Preheat a skillet on medium-high. Take the sausage out of its casing and brown it, breaking it into small bits, for about 5 minutes until it’s crispy. Let it cool a bit, then chop more if necessary.
- In a large bowl, combine the cooked sausage, cream cheese, breadcrumbs, Parmesan, garlic powder, onion powder, scallions, parsley, salt, and pepper. Adjust seasonings as needed, then add the egg. Stir until the mixture is evenly combined.
- Slice the cherry peppers in half and carefully take out the seeds and white ribs.
- Fill each pepper half with the sausage mixture, mounding slightly over the top.
- Arrange the stuffed peppers on a sheet pan. Roast in the preheated oven until the peppers are softened and the filling turns golden on top, about 20 minutes.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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