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Sausage Pepper Wonton Cups

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Sausage Pepper Wonton Cups are an easy bite-sized appetizer. Sausage, bell peppers, and cheese combine for a mouthwatering filling, and the wonton cups can be made ahead for even faster prep

This recipe was featured in Stillwater Living Magazine
Overhead shot of a stack of finished Sausage Pepper Wonton Cups

There’s no question the holidays will look very different this year. But families will still get together to celebrate. And those family members will inevitably be hungry long before the main meal.

Appetizers are a great way to stave off those afternoon hunger pangs. Baked Pumpkin Spice Wontons are perfect for the holidays. Bacon Cranberry Goat Cheese Truffles are gone in a flash whenever I make them. And Marinated Steak Vegetable Roll Ups can practically be a meal themselves.

An appetizer that I’ve been making for years, and that is popular with my friends, is Sausage Pepper Wonton Cups

WHY THIS RECIPE WORKS
  • They’re 2-3 bite treats with loads of flavor
  • You can make the ingredients ahead, and then assemble and bake as needed
  • You can easily add your own twist
close up shot of finished Sausage Pepper Wonton Cups
INGREDIENT TIPS FOR SAUSAGE PEPPER WONTON CUPS

I use mild pork sausage for this recipe. You could also substitute spicy sausage, breakfast sausage or even Italian sausage.

I originally used just green bell peppers, but recently started adding red peppers as well. It just adds another pop of color to the Sausage Pepper Wonton Cups. Use your favorite combination.

The sausage is well seasoned, so you really don’t need to add much extra. So I just use a little cayenne pepper for a kick of heat and Ground Cumin for a little smoky flavor.

Cream cheese is my favorite way to add silkiness to the Sausage Pepper Wonton Cups. I use the block Cream Cheese, cut it into pieces, and soften it for about 10 minutes on the counter before adding it to the pan. That helps it melt more evenly into the sausage and pepper mixture.

Do you have to use cream cheese? Absolutely not, and I’ve made it without it many times. But I do like the silky texture it adds.

I use a combination of sharp Cheddar cheese and smoked Gouda, to add another layer of smokiness. Gruyere would be a wonderful substitute for the Gouda.

Don’t forget to add freshly chopped spring onions just before serving! The onions add a burst of fresh flavor that complements the other ingredients really well.

overhead shot of finished Sausage Pepper Wonton Cups
MAKING THE WONTON CUPS

I use store-bought Wonton Wrappers. Yes, you can make your own. No, I don’t plan to do that.

To make the wonton cups for my Shrimp Avocado Wonton Cups I use a mini muffin pan because it makes them the perfect size for the filling. But for these Sausage Pepper Wonton Cups I use a regular muffin pan.

Wonton Cup Tips:

  • Press the wrappers carefully into the muffin cups. You’ll need to fold them over slightly, but that’s fine
  • Bake the wrappers for 5 minutes to partially set them before filling them with the sausage mixture. This helps prevent the bottom from getting soggy
  • Transfer the wonton cups to a cooling rack as soon as you can handle them. This prevents the wontons from burning and allows the base to firm up
angled shot of finished Sausage Pepper Wonton Cups
STEP BY STEP INSTRUCTIONS

Preheat the oven to 350 degrees. Place wonton wrappers into the muffin pan and set aside. Take cream cheese out of the fridge to soften.

Spray a large skillet with cooking spray. Add the sausage, break it up with a spoon, and cook for 4-5 minutes over medium heat.

Bake the wonton wrappers in the oven for 5 minutes, and remove the pan from the oven.

Add the bell peppers, cayenne pepper and cumin to the sausage. Cook for 2 minutes.

overhead process shot: sausage, seasonings and peppers cooking in a black skillet

Add the cream cheese and cook for another 2 minutes, stirring to fully combine.

overhead process shot: sausage, peppers and cream cheese cooking in a black skillet

Spoon the filling evenly into all of the wonton cups. Top each cup with a little bit of shredded cheese.

overhead process shot: wonton cups and filling in a muffin tin

Return to the oven and bake for 10 minutes. Remove the pan from the oven, and let rest for about 30 seconds. Carefully transfer the wonton cups to a cooling rack.

Process shot: finished wonton cups cooling on a baking rack

Garnish with spring onions and serve hot.

overhead shot of a stack of finished Sausage Pepper Wonton Cups
SERVINGS AND MAKE-AHEAD OPTIONS

When making Sausage Pepper Wonton Cups for a crowd, I would definitely plan on 4 per person. They’re bite-sized, delicious, and will be gone in a flash.

Make Ahead Options:

  • Bake the wonton cups for the first 5 minutes up to one day ahead, and store them in a sealed container in the fridge. Take them out of the fridge about 30 minutes before baking
  • Cook the sausage and peppers ahead, and store it in a separate sealed container in the fridge. Take it out of the fridge 20 minutes before baking, heat lightly in a skillet, and melt in the cream cheese
  • Don’t fill the wonton cups until you’re ready to bake, otherwise, the bottom of the cups will get soggy
MORE DELICIOUS APPETIZERS
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overhead shot of a stack of finished Sausage Pepper Wonton Cups

Sausage Pepper Wonton Cups

Yield: 24 Wonton Cups
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Sausage Pepper Wonton Cups are an easy bite-sized appetizer. Sausage, bell peppers, and cheese combine for a mouthwatering filling, and the wonton cups can be made ahead for even faster prep

Ingredients

  • 24 Wonton Wrappers
  • 1 lb mild pork sausage
  • 1/2 cup green bell pepper, diced small
  • 1/2 cup red bell pepper, diced small
  • 1/2 teaspoon cayenne pepper (more, to taste)
  • 1/2 teaspoon ground cumin
  • 3 ounces cream cheese, softened
  • 3/4 cup sharp Cheddar cheese, shredded
  • 3/4 cup smoked Gouda, shredded
  • 2 large spring onion, chopped small, for garnish

Instructions

  1. Preheat the oven to 350 degrees. Place wonton wrappers into the muffin pan and set aside.
  2. Spray a large skillet with cooking spray. Add the sausage, break up with a spoon, and cook for 5 minutes
  3. Bake the wonton wrappers in the oven for 5 minutes, and remove the pan from the oven.
  4. Add the bell peppers, cayenne pepper, and cumin to the sausage. Cook for 2 minutes.
  5. Add the cream cheese and cook for another 2 minutes, stirring to fully combine.
  6. Spoon the filling evenly into all of the wonton cups. Top each cup with a little bit of shredded cheese.
  7. Return to the oven and bake for 10 minutes. Remove the pan from the oven, and let rest for about 30 seconds.
  8. Carefully transfer the wonton cups to a cooling rack.
  9. Garnish with spring onions and serve hot.

Notes

When the wonton cups are fully baked, transfer them to a cooling rack as quickly as you can. This prevents the wonton tips from burning and the airflow under the cooling rack allows the base to firm up.

I like to use mild pork sausage because I like the flavor. You can substitute spicy, breakfast, or even Italian sausage.

Less is more with the cream cheese! I've tried it with double the amount, and the wonton cups came out much too heavy for my tastes.

The cayenne pepper adds enough of a kick for me. But if you like more heat you could even switch to red pepper flakes. Just remember, a little goes a long way

The spring onions really add a wonderful punch of fresh flavor to the wonton cups, so don't skip this step!

Make-Ahead Options:

  • Bake the wonton cups for the first 5 minutes up to one day ahead, and store them in a sealed container in the fridge. Take them out of the fridge about 30 minutes before baking
  • Cook the sausage and peppers ahead, and store it in a separate sealed container in the fridge. Take it out of the fridge 20 minutes before baking, heat lightly in a skillet, and melt in the cream cheese
  • Don't fill the wonton cups until you're ready to bake, otherwise, the bottom of the cups will get soggy
Nutrition Information:
Yield: 6 Serving Size: 4
Amount Per Serving: Calories: 563Total Fat: 39gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 126mgSodium: 1138mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 29g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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