Pre-heat the oven to 350°F.
Lightly spray, using non-stick cooking spray, each side of the wonton wrappers; this helps the wrappers brown more in the oven vs. staying pale colored.
Press a wonton wrapper into each cup of a mini-muffin tin, pressing gently to the bottom and sides.
Place in oven and bake for 6 - 7 minutes.
While the wrappers par-bake, heat a non-stick skillet, over medium heat, and add the sausage and green pepper.
Cook, crumbling the sausage into small pieces, until the sausage is no longer pink and cooked through.
Drain the grease to prevent the bottom of the wonton bites becoming greasy after baking.
Stir in the shredded cheese and ranch, or blue cheese, dressing.
Fill the wonton cups evenly with the sausage mixture, pressing to compact the meat mixture just a little into each cup.
Place in oven and bake for 10 - 15 minutes until the filling is sizzling.
Serve warm or at room temperature.