Fresh bullfrogs and pickled peppers were used as the main raw materials to prepare pickled pepper bullfrog, along with spices, salt, and other ingredients. Firstly, the effects of the mass fraction of pickled peppers, cooking temperature, cooking time, and pickling time on the sensory properties, color, and texture of pickled pepper bullfrog were investigated through single-factor experiments. Secondly, based on the single-factor experimental results, three single factors were selected to optimize the processing technology for pickled paper bullfrog with the help of response surface methodology by using the sensory score as the response value. Finally, the water-holding capacity and the total number of colonies of the finished pickled bullfrog were measured. The optimal parameters for preparing pickled pepper bullfrog are as follows: a 30% mass fraction of pickled peppers, cooking temperature at 80 ℃, cooking time of 15 min, and pickling time of 3 h. The results show that the water-holding capacity of pickled pepper bullfrog is reduced by 9.42%, to 80%. This loss is relatively small, and the flesh is still fresh and tender. The total number of colonies is 55 CFU/(g•mL), which is lower than the national limit. In addition, the flavor and taste of the pickled pepper bullfrog were determined and analyzed. The pickled pepper bullfrog obtained under the optimal parameters is light yellow and shiny. It possesses a sour and spicy aroma characteristic of pickled pepper products without any peculiar smell. The bone and meat are closely connected, and no bone detachment is noted. The pickled pepper bullfrog has a layered, delicious taste and good chewing texture. The final product has a sensory score of 83 points and good acceptability. This study can serve as a reference for the development and standardized production of pickled pepper bullfrog products in China.