Banana peppers are mild and tangy, making them the perfect vessel for a flavorful filling. This recipe features a creamy cheese and herb stuffing that balances the peppers’ natural tang. These stuffed banana peppers are easy to prepare and are ideal for serving as an appetizer, side dish, or party snack.
Ingredients
For the stuffed banana peppers:
- 8 large banana peppers
- 1 cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley or basil, chopped
For the topping (optional):
- ½ cup breadcrumbs
- 2 tbsp olive oil
Equipment
- Sharp knife
- Mixing bowl
- Baking dish
- Spoon or piping bag
- Brush for olive oil
Instructions
- Prepare the peppers:
Preheat your oven to 375°F (190°C). Wash the banana peppers and cut a slit lengthwise on one side of each pepper, being careful not to cut through to the other side. Remove the seeds and membranes to create space for the filling. - Make the stuffing:
In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, red pepper flakes (if using), salt, and pepper. Mix until smooth and creamy. Fold in the chopped parsley or basil. - Stuff the peppers:
Use a spoon or a piping bag to fill each banana pepper with the cheese mixture. Be generous but avoid overfilling to prevent the stuffing from spilling out during baking. - Prepare the topping (optional):
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the stuffed peppers for a crispy topping. - Bake the peppers:
Arrange the stuffed banana peppers in a greased baking dish. Bake in the preheated oven for 20–25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. - Serve:
Let the stuffed peppers cool for a few minutes before serving. Garnish with additional fresh parsley or basil if desired.
Tips
- Spiciness control: Banana peppers are mild, but you can use hotter varieties like Hungarian wax peppers for more heat.
- Make it meaty: Add cooked and crumbled sausage or ground beef to the stuffing for a heartier dish.
- Grilled option: Instead of baking, grill the stuffed peppers over medium heat for 8–10 minutes until the peppers are tender and slightly charred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
Stuffed banana peppers are a flavorful and versatile dish that’s as fun to make as it is to eat. With their creamy filling and tangy pepper base, they’re perfect for any occasion, from family dinners to festive gatherings. Try this recipe for a guaranteed crowd-pleaser!
Stuffed Banana Peppers Recipe
Spicy, savory, and bursting with flavor, these stuffed banana peppers are a delicious appetizer or side dish. Filled with a cheesy, herby stuffing and baked to perfection!
Equipment
- Sharp knife
- Mixing bowl
- Baking dish
- Spoon or piping bag
- Brush for olive oil
Ingredients
- For the stuffed banana peppers:
- 8 large banana peppers
- 1 cup cream cheese softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- Salt and pepper to taste
- 2 tbsp fresh parsley or basil chopped
- For the topping optional:
- ½ cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Prepare the peppers:
- Preheat your oven to 375°F (190°C). Wash the banana peppers and cut a slit lengthwise on one side of each pepper, being careful not to cut through to the other side. Remove the seeds and membranes to create space for the filling.
- Make the stuffing:
- In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, red pepper flakes (if using), salt, and pepper. Mix until smooth and creamy. Fold in the chopped parsley or basil.
- Stuff the peppers:
- Use a spoon or a piping bag to fill each banana pepper with the cheese mixture. Be generous but avoid overfilling to prevent the stuffing from spilling out during baking.
- Prepare the topping (optional):
- In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the stuffed peppers for a crispy topping.
- Bake the peppers:
- Arrange the stuffed banana peppers in a greased baking dish. Bake in the preheated oven for 20–25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
- Serve:
- Let the stuffed peppers cool for a few minutes before serving. Garnish with additional fresh parsley or basil if desired.
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