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Sausage-Stuffed Cherry Pepper Poppers

Chef John

"These things are the best beer food ever. They're almost too easy to make."
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45 m servings 52 cals
Original recipe yields 32 servings


  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 pie plates with aluminum foil.
  2. Pinch about 1/2 teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with remaining sausage and peppers.
  3. Drizzle 1 teaspoon olive oil into each foil-lined pie plate and divide the stuffed peppers into each one. Rotate the plates to roll and coat poppers in the oil.
  4. Roast poppers in the preheated oven until the sausage is cooked through and the poppers are very slightly dried out, about 20 minutes. Let cool before serving. Arrange onto a serving platter and sprinkle with parsley.


  • Cook's Note:
  • One pound of sausage will fill about 60 peppers.

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Read all reviews 13
  1. 21 Ratings

Most helpful positive review

these were unbelievably awesome.. bf got the peppers out of an xmas gift basket at work.. i told him we should give it away b/c i hate sweet.. a few months later i felt the need to use them up a...

Most helpful critical review

I did not care for these at all. The peppers have almost a sour taste when paired with the sausage. They also left a terrible aftertaste. Will not be making these again.

Most helpful
Most positive
Least positive

these were unbelievably awesome.. bf got the peppers out of an xmas gift basket at work.. i told him we should give it away b/c i hate sweet.. a few months later i felt the need to use them up a...

These "Sausage-Stuffed Cherry Pepper Poppers" were excellent! I served them beside a tossed salad for a "fast and easy" meal! I will definitely be making these again. So yummy! Thank you Chef J...

I love this recipe! This is one of the few things I look forward to making and eating (sad, isn't it?). I use bulk mild sausage from the butcher down the street, and (like most sausage) it's a...

These are so easy to make & are absolutely outstanding!


These were a HUGE hit at a party I brought them to! I followed the recipe as-is with the exception of using bulk, not linked, sausage and I added some Parmesan and garlic powder. So quick and ea...

Very good but very spicy - and my husband and I can handle a lot of spice but these were a bit much! I would recommend taking the seeds out of the cherry peppers both to tone down the spice and...

This was so simple to make . Perfect for an after work potluck. I thought I would have a few leftovers but they were gobbled up quickly. Made exactly as is. No changes.

Who would have known? Ok...Chef John. These are great. The flavors were all there. I made 1/2 the recipie because I wanted to try it. They were the only appetizer that went. And they were soooo ...