Follow these simple steps to create perfectly cooked, incredibly flavorful stuffed mini bell peppers.

1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Using parchment paper often helps prevent sticking and promotes even cooking.
2. Prepare the Mini Bell Peppers: Wash the mini bell peppers thoroughly under cold running water. Pat them dry with a paper towel. Slice each pepper in half lengthwise, from stem to tip. Use a small spoon or your fingers to carefully remove the seeds and membranes from each half. Try to keep the stems intact for presentation if desired, but it’s okay if they come off. Arrange the pepper halves, cut-side up, on the prepared baking sheet. Set aside while you prepare the filling. Pro-Tip: If some pepper halves wobble, you can slice a tiny sliver off the bottom (the rounded side) to create a flat base, being careful not to cut through.
3. Cook the Sausage: Place the ground sausage in a large skillet over medium-high heat. Break it apart with a spoon or spatula. Cook, stirring occasionally, until the sausage is browned and cooked through, about 7-10 minutes. There should be no pink remaining.
4. Drain Excess Fat: Once cooked, carefully tilt the skillet and use a spoon to remove most of the excess rendered fat, leaving about a tablespoon in the skillet for flavor and for cooking the onions. Alternatively, you can transfer the cooked sausage to a paper towel-lined plate to drain, then return it to the skillet if you drained too much fat initially.
5. Sauté Aromatics: Add the finely chopped yellow onion to the skillet with the cooked sausage (and the reserved tablespoon of fat). Sauté over medium heat for 3-4 minutes, or until the onion becomes soft and translucent.
6. Add Garlic and Seasonings: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the Italian seasoning, salt, and black pepper. Stir everything together to ensure the sausage and onions are evenly coated with the seasonings. Cook for another 30 seconds to toast the herbs slightly.
7. Incorporate Cream Cheese: Remove the skillet from the heat. Add the softened cream cheese to the skillet with the sausage mixture. Stir vigorously until the cream cheese is fully melted and incorporated, creating a creamy, cohesive filling. Ensure there are no large lumps of cream cheese remaining. Taste the filling at this point and adjust salt and pepper if needed.
8. Stuff the Peppers: Carefully spoon the warm sausage and cream cheese mixture into each prepared pepper half. Fill them generously, mounding the filling slightly. Ensure all pepper halves are filled evenly. Use the back of the spoon to smooth the top of the filling slightly.
9. Optional Cheese Topping: If using, sprinkle the shredded cheddar, mozzarella, or Monterey Jack cheese evenly over the top of the filling in each pepper half. This adds extra flavor and creates a lovely golden-brown crust during baking.
10. Bake the Peppers: Place the baking sheet with the stuffed peppers into the preheated oven. Bake at 375°F (190°C) for 18-25 minutes. The baking time will vary depending on the size of your peppers and how tender you like them. The peppers should be tender-crisp (easily pierced with a fork but not mushy), the filling should be hot and bubbly, and the cheese topping (if used) should be melted and lightly golden brown.
11. Rest and Garnish: Once baked, carefully remove the baking sheet from the oven. Let the stuffed mini bell peppers rest on the baking sheet for 5-10 minutes before serving. This allows the filling to set slightly and the peppers to cool down just enough to handle. If desired, garnish with freshly chopped parsley or chives just before serving for a touch of color and freshness.
12. Serve: Arrange the stuffed mini bell peppers on a platter and serve warm. Enjoy these delightful bites!