Stuffed Banana Peppers
Stuffed Banana Peppers are creamy, cheesy, lightly tangy, and beautifully comforting. Mild banana peppers are sliced open, filled with a smooth cream cheese and cheddar mixture, finished with Parmesan, then baked until tender, warm, and lightly golden.
This recipe is simple, but the flavor feels bold and satisfying. The cream cheese gives the filling a soft richness, the cheddar adds a melty sharpness, the Parmesan creates a savory top, and the horseradish brings a gentle bite that makes the peppers more interesting.
These stuffed peppers are perfect as an appetizer, snack, party dish, game-day bite, or easy side. They are warm, creamy, and flavorful without being too heavy, and they are especially good when served fresh from the oven.
Why People Will Love Stuffed Banana Peppers Recipe
It is creamy, cheesy, warm, and satisfying.
Mild banana peppers give the dish flavor without too much heat.
Cream cheese creates a smooth, rich filling.
Cheddar cheese adds a melty, savory bite.
Parmesan cheese gives the tops a salty, golden finish.
Horseradish adds a subtle sharpness that makes the filling more flavorful.
The recipe uses simple ingredients and is easy to prepare.
It works well as an appetizer, side dish, snack, or party food.
It bakes quickly in about 12 to 15 minutes.
The peppers become tender while still holding their shape.
It can be adjusted with different cheeses or spice levels.
It feels comforting but still fresh because of the pepper base.
Key Ingredients
Mild Banana Peppers:
Banana peppers are the base of this recipe. They have a gentle tang and mild pepper flavor, making them perfect for stuffing without overwhelming the creamy filling.
Cream Cheese:
Cream cheese gives the filling its smooth, rich, and creamy texture. Softening it first makes it easier to mix and spread into the peppers.
Shredded Cheddar Cheese:
Cheddar adds sharpness, saltiness, and melty comfort. You can also use another shredded cheese if you prefer a different flavor.
Horseradish:
Horseradish adds a bright, sharp bite that cuts through the richness of the cheese. Start with a smaller amount and add more if you want a stronger flavor.
Milk:
Milk loosens the filling slightly, making it creamier and easier to spoon into the pepper halves.
Parmesan Cheese:
Parmesan adds a salty, nutty finish. When baked, it helps create a lightly golden, savory topping.
Expert Tips
Use mild banana peppers if you want a gentle flavor without strong heat.
Choose peppers that are firm and fresh so they hold their shape while baking.
Soften the cream cheese before mixing for the smoothest filling.
Start with 1 teaspoon of horseradish, taste the filling, then add more if desired.
Use a hand mixer to make the filling extra smooth and creamy.
Remove the seeds and pith carefully to create more room for the filling.
Do not overfill the peppers too much, or the cheese may spill out while baking.
Line the baking sheet with parchment paper for easier cleanup.
Bake just until the peppers are fork tender and the cheese is melted.
For a more golden top, broil for 1 to 2 minutes at the end, watching closely.
Let the peppers rest for a few minutes before serving because the filling will be very hot.
Add cooked bacon bits, herbs, or red pepper flakes if you want extra flavor.
Stuffed Banana Peppers
Ingredients
8 oz cream cheese, softened to room temperature
1 1/2 cups shredded cheddar cheese, or another shredded cheese you like
1 to 2 teaspoons horseradish, adjusted to taste
1 tablespoon milk
1 pound mild banana peppers
1/3 cup grated Parmesan cheese
Instructions
Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper and set it aside.
In a mixing bowl, use a hand mixer to beat the softened cream cheese, shredded cheddar cheese, and 1 teaspoon of horseradish until smooth and well combined. Taste the filling, then add the second teaspoon of horseradish if you want a stronger flavor.
Add the milk and beat again until the mixture becomes creamy and easy to spread.
Wash the banana peppers and pat them dry. Slice each pepper lengthwise from the stem end to the tip.
Using a small spoon, carefully remove the seeds and pith from inside each pepper half.
Place the prepared pepper halves on the lined baking sheet, cut side up.
Divide the cheese filling evenly among the pepper halves, spreading it gently into each one.
Sprinkle the tops with grated Parmesan cheese.
Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted, the tops are lightly golden, and the peppers are tender when pierced with a fork.
Serve warm and enjoy.
Important Notes When Making Stuffed Banana Peppers
Banana peppers can vary in heat, so choose mild peppers if serving to a crowd.
The filling should be creamy but thick enough to stay inside the peppers.
Horseradish can become strong quickly, so add it gradually.
Parmesan is salty, so be careful if adding extra salt.
Baking time may vary depending on the size and thickness of the peppers.
The peppers should be tender but not collapsed.
These are best served warm, shortly after baking.
Leftovers should be stored in an airtight container in the refrigerator.
Reheat gently so the cheese filling does not separate.
This recipe can be doubled easily for parties or gatherings.
How to Enjoy Stuffed Banana Peppers After Cooking
After the Stuffed Banana Peppers come out of the oven, let them rest for about 3 to 5 minutes before serving. This short resting time allows the cheese filling to settle slightly and makes the peppers easier to pick up or slice.
Serve them warm while the filling is soft, creamy, and melty. The peppers should be tender, the cheese should be smooth, and the Parmesan topping should taste savory and lightly golden.
These stuffed peppers are excellent as an appetizer before dinner, especially with grilled meats, pasta dishes, roasted chicken, steak, burgers, or barbecue. They also work well as a party snack or game-day dish because they are easy to serve and full of flavor.
For a fresh finish, sprinkle the peppers with chopped parsley, chives, or a little cracked black pepper. A small drizzle of hot honey, ranch dressing, or marinara sauce can also make them feel more special.
You can serve them on a platter with extra Parmesan, lemon wedges, or a creamy dipping sauce on the side. They are rich from the cheese, so they pair beautifully with fresh salad, crisp vegetables, or lightly dressed greens.
Leftovers can be reheated in the oven or air fryer until warm. Avoid overheating, because the cheese filling can become too soft or oily.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:
Calories: 245 kcal | Total Fat: 20 g | Saturated Fat: 12 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 1 g | Cholesterol: 58 mg | Sodium: 420–680 mg depending on cheese, Parmesan, horseradish, and added salt | Total Carbohydrates: 7 g | Dietary Fiber: 1.5 g | Sugars: 3 g | Protein: 10 g
Additional estimate:
Calcium: 220–320 mg | Potassium: 180–300 mg | Iron: 0.5–1 mg | Vitamin C: 35–60 mg | Vitamin A: 700–1,200 IU
Frequently Asked Questions:
What are Stuffed Banana Peppers?
Stuffed Banana Peppers are mild banana peppers filled with a creamy cheese mixture, topped with Parmesan, and baked until tender and warm.
What do these stuffed peppers taste like?
They taste creamy, cheesy, lightly tangy, savory, and mildly sharp from the horseradish.
Are banana peppers spicy?
Most mild banana peppers are not very spicy. They have a gentle tang and mild pepper flavor, but heat can vary slightly.
What should I serve with Stuffed Banana Peppers?
Serve them with grilled meats, pasta, burgers, barbecue, roasted chicken, steak, salad, or as a party appetizer.
Can this recipe be served as an appetizer?
Yes. These peppers are perfect as an appetizer, snack, party dish, or side dish.
Why should the cream cheese be softened?
Softened cream cheese mixes more smoothly with the shredded cheese, horseradish, and milk, creating a creamier filling.
Can I use a different cheese instead of cheddar?
Yes. Monterey Jack, mozzarella, pepper jack, Colby Jack, or Swiss can all work depending on the flavor you want.
How do I keep the peppers from becoming watery?
Pat the peppers dry after washing and avoid overbaking them. Baking just until fork tender helps keep the texture right.
Can I make these ahead of time?
Yes. You can prepare and stuff the peppers ahead, cover them, and refrigerate until ready to bake.
How do I know when they are done?
They are ready when the cheese is melted, the tops are lightly golden, and the peppers are tender when pierced with a fork.