Description
Cheesy Stuffed Banana Peppers are a creamy, garlicky, and melty appetizer that brings rustic comfort to any occasion. Baked—not fried—and filled with cream cheese, yogurt, herbs, and melty cheeses, they’re naturally gluten-free and incredibly easy to make. A guaranteed crowd-pleaser that can be prepped ahead and customized with your favorite cheeses or add-ins like bacon.
Ingredients
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1 package (8 oz) cream cheese
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1 cup plain Greek yogurt
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4–6 garlic cloves, minced
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½ tsp dried basil
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½ tsp dried oregano
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¼ tsp black pepper
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1 tsp salt
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1 cup shredded mozzarella or Italian cheese blend
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½ cup grated parmesan cheese, plus more for topping
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10 banana peppers (medium to large)
Instructions
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Preheat oven to 400ºF and line a baking sheet with parchment paper.
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Rinse banana peppers, cut off tops, and make a slit lengthwise to keep them whole. Remove seeds and pat dry.
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In a bowl, mix cream cheese and Greek yogurt until smooth. Add garlic, basil, oregano, salt, and pepper. Stir in mozzarella and parmesan.
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Fill each pepper generously with the cheese mixture using a spoon or piping bag.
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Arrange peppers cut-side-up on the baking sheet and sprinkle with extra parmesan.
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Bake for 25–30 minutes until golden and bubbly.
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Let cool slightly before serving.
Notes
Wear gloves when handling peppers to avoid skin irritation.
Add a spoonful of yogurt if the filling is too thick.
Do not overbake—aim for golden tops and creamy centers.
Optional add-ins: bacon bits or chopped sun-dried tomatoes.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American