Creamy Sausage and Corn Stuffed Peppers

Name: Creamy Sausage and Corn Stuffed Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 bell peppers (any color), halved and seeded; 1 tbsp olive oil; 1 lb mild Italian ground sausage; 8 oz cream cheese; 1 can (15 oz) fire-roasted corn, drained; 1 cup salsa

Creamy Sausage and Corn Stuffed Peppers are baked bell pepper halves filled with a one-skillet mixture of mild Italian sausage, cream cheese, fire-roasted corn, and salsa. This 5-ingredient recipe delivers restaurant-quality comfort food in under 30 minutes with minimal cleanup.

🌍American 🏷️Stuffed peppers 🏷️Bell peppers 🏷️Italian sausage 🏷️Cream cheese Corn

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🏷️Salsa

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TikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 bell peppers (any color), halved and seeded
1 tbsp olive oil
1 lb mild Italian ground sausage
8 oz cream cheese
1 can (15 oz) fire-roasted corn, drained
1 cup salsa

6 Ingredients

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Instructions

1
Preheat your oven to 450°F (232°C).
2
Arrange the halved and seeded bell peppers in a baking dish. Brush the insides with olive oil.
3
Bake the peppers for about 10 minutes to soften them slightly.
4
While the peppers are baking, brown the mild Italian sausage in a pot or large skillet over medium-high heat, breaking it up as it cooks.
5
Once the sausage is cooked, reduce the heat and stir in the cream cheese until it melts and combines with the sausage.
6
Add the drained fire-roasted corn and salsa to the pot. Stir everything together until well combined.
7
Remove the peppers from the oven and fill each half to the brim with the sausage mixture.
8
Return the stuffed peppers to the oven and bake at 450°F for another 10 minutes, or until the filling is hot and bubbly.

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Tips & Notes

Pro tips

Brown the sausage fully before adding cream cheese—this prevents clumping and ensures even cooking.
Drain the fire-roasted corn thoroughly to avoid excess moisture that can make the filling watery.
For even baking, choose peppers of similar size and flatten the bottoms slightly so they sit level in the baking dish.
Cover with foil for the first 15 minutes of baking to prevent the tops from drying out, then uncover to finish.

Substitutions

Fire-roasted corn → frozen corn (thawed and drained) or fresh corn kernels (note: fire-roasted adds deeper flavor)
Mild Italian sausage → ground beef or ground turkey (reduce cooking time slightly for turkey)
Salsa → diced tomatoes with cumin or enchilada sauce (note: salsa keeps moisture balanced)
Cream cheese → ricotta or mascarpone (note: ricotta will be slightly less creamy)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in a 350°F oven for 12–15 minutes or microwave individual servings for 1–2 minutes.

Common Questions

Can I make these stuffed peppers ahead of time?

Yes. Assemble the peppers, cover with foil, and refrigerate up to 24 hours. Bake covered for 30–35 minutes until peppers are tender and filling is hot.