Stuffed Mini Peppers
Roasted Mini Bell Peppers Stuffed with Chicken Sausage and Mozzarella Cheese
These little stuffed peppers are one of those dishes that look fancy but are secretly super easy to prepare. Sweet mini bell peppers filled with juicy Italian-seasoned chicken sausage and finished with melty mozzarella. Then get roasted until the edges are caramelized and just a little charred. Perfect for entertaining, but also very snackable straight from the pan.
Home Recipes
Cheese
Easy side dish
Bell pepper
Gluten free
Ingredients
Steps to make it
Nutrition Facts
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Appetizer
Recipe Cuisine:
Mediterranean
Servings:
5 people
Preparation Time:
25 minutes
Cooking Time:
Ingredients:
- 1 lb mini sweet bell peppers (≈ 454 g)
- 1 lb ground chicken (≈ 454 g)
- 1–2 tbsp olive oil, plus more for brushing (15–30 ml, plus extra)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, but nice)
- 1 cup shredded mozzarella cheese (≈ 113 g)
- Fresh parsley, finely chopped (for garnish)
Steps to make it:
1. Prep the peppers
Preheat your oven to 400°F (205°C).
Slice the mini peppers in half lengthwise and remove seeds. Arrange them cut-side up on a baking sheet and lightly brush the edges with olive oil. Roast for 10–12 minutes until they start to soften and the edges get lightly blistered.
2. Cook the chicken filling
While the peppers roast, heat olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
Add the ground chicken, Italian seasoning, salt, pepper, and red pepper flakes. Cook, breaking it up, until fully cooked and lightly browned.
3. Stuff & bake
Remove the peppers from the oven and spoon the chicken mixture generously into each one. Top with mozzarella.
Return to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly.
4. Broil for extra roasted edges (optional but recommended)
For those beautifully roasted, slightly charred edges, broil for 1–2 minutes at the end—keep a close eye so nothing burns.
5. Finish & serve
Sprinkle with fresh parsley and transfer to a pretty ceramic serving dish. Serve warm.
Tips & Variations
- Swap mozzarella for provolone or fontina for a richer melt.
- Add a spoonful of marinara to the chicken if you want a saucier, pizza-vibe version.
- These reheat surprisingly well and are great cold the next day too (not that they usually last).
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
