When banana peppers meet cream cheese and cheddar, magical things happen.
These Stuffed Banana Peppers are my answer to “What can I serve that’s quick, flavorful, and gets people excited before the main course?” If your dinner guests are anything like mine, appetizers better show up fast and taste fabulous. And when it comes to comfort food with a kick, cheesy stuffed peppers never let me down.
These baked banana peppers are the perfect way to bring bold flavor and creamy texture to your appetizer spread, with a doable prep time, even on your busiest evenings.
Why You’ll Love These Stuffed Banana Peppers
If you’re craving something a little spicy, a little creamy, and a whole lot of cheesy, these Stuffed Banana Peppers check every box. The filling blends softened cream cheese with cheddar (or your favorite shredded cheese), just enough horseradish to add intrigue, and a sprinkle of Parmesan that melts into golden perfection. They look impressive on a platter, but come together with simple pantry staples. And let’s be real—they’re fun to eat.
Ingredients
- 8 oz cream cheese, softened (225 g)
- 1 1/2 cups shredded cheddar or preferred cheese (170 g)
- 2 tsp horseradish (start with 1 tsp and adjust to taste)
- 1 TBSP milk (15 ml)
- 1 lb banana peppers, mild (450 g)
- 1/3 cup grated Parmesan cheese (35 g)
How to Make Stuffed Banana Peppers
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat together the cream cheese, shredded cheddar, and 1 tsp horseradish using a hand mixer. Give it a taste and add the second teaspoon if you’re feeling bold.
- Mix in the milk until the mixture is smooth and spreadable.
- Wash and dry your banana peppers. Slice each one from stem to tip and scoop out the seeds and pith with a spoon.
- Lay the halved peppers on your prepared baking sheet.
- Fill each pepper with the cheesy mixture, smoothing it out with the back of a spoon.
- Sprinkle Parmesan over the tops for a melty, golden finish.
- Bake for 12–15 minutes until the cheese is bubbling and the peppers are fork-tender.
Helpful Tips for Cheesy Stuffed Peppers
- If your cream cheese isn’t quite soft enough, zap it in the microwave for 10 seconds to make it easier to mix.
- Not a fan of horseradish? Swap in a teaspoon of Dijon mustard or a little smoked paprika for depth without the zing.
- Use gloves when handling the peppers, especially if yours have a little more heat—no one wants spicy fingers in their eyes later.
- Add some chopped bacon or crumbled sausage to the filling for a heartier version.
A Little Backstory
These stuffed banana peppers became a regular feature at my Sunday family dinners after a friend brought a batch to a potluck. My youngest, who typically gives all peppers the side-eye, took one bite and declared, “These are like cheese boats!” From that moment on, I was hooked. Now, I keep a stash of banana peppers on hand just for this reason. They’re my go-to when I want something warm, creamy, and addictive.
What to Serve with Stuffed Banana Peppers
These little flavor bombs pair beautifully with grilled meats, a crisp green salad, or even a hearty pasta dish. I love serving them alongside chicken parmesan or a simple tomato-basil pasta. They also shine as part of an appetizer spread with olives, crackers, and a chilled glass of white wine. Oh, and if you’re planning game day snacks? Consider your lineup upgraded.
How to Store Leftovers
Stuffed banana peppers are best fresh out of the oven, but if you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes or microwave in 30-second bursts until warmed through. Avoid freezing—the cream cheese doesn’t bounce back well, and you lose that luscious texture.
FAQs
Can I use mini bell peppers instead of banana peppers?
Absolutely. Mini bells offer a sweeter, milder bite and make a great base for this creamy filling.
Is there a dairy-free version of this recipe?
Yes! Use plant-based cream cheese and shredded non-dairy cheese. They melt differently but still taste great.
Can I make these in advance?
You can prep the filling and clean the peppers a day ahead. Just store them separately and fill before baking.
Do I need to peel the banana peppers?
Nope! The skin softens perfectly during baking and adds a nice structure to the cheesy center.
These Stuffed Banana Peppers Deserve a Spot in Your Recipe Rotation
Whether you’re hosting game night, bringing an appetizer to the office potluck, or just craving something warm and cheesy, these Stuffed Banana Peppers deliver every time. They’re quick to prepare, ridiculously satisfying, and customizable depending on what you have in the fridge. Trust me, once you’ve made them, they might just become your signature cream cheese appetizer. Grab those peppers and get stuffing!
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Stuffed Banana Peppers: The Creamy, Cheesy Appetizer You Didn’t Know You Needed
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These Stuffed Banana Peppers are a creamy, cheesy appetizer featuring mild banana peppers filled with a savory blend of cream cheese, cheddar, horseradish, and topped with golden Parmesan. Quick to prep and irresistibly flavorful, they’re perfect for parties, potlucks, or casual dinners.
Ingredients
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8 oz cream cheese, softened (225 g)
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1 1/2 cups shredded cheddar or preferred cheese (170 g)
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2 tsp horseradish (start with 1 tsp and adjust to taste)
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1 TBSP milk (15 ml)
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1 lb banana peppers, mild (450 g)
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1/3 cup grated Parmesan cheese (35 g)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a medium bowl, beat cream cheese, cheddar, and 1 tsp horseradish using a hand mixer. Taste and add the second tsp if desired.
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Mix in milk until smooth and spreadable.
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Wash, dry, and slice banana peppers from stem to tip. Remove seeds and pith.
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Place pepper halves on the prepared baking sheet.
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Fill each pepper with the cheese mixture.
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Sprinkle with Parmesan cheese.
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Bake for 12–15 minutes, until cheese is bubbly and peppers are tender
Notes
Soften cream cheese in the microwave for 10 seconds if too firm.
Substitute horseradish with Dijon mustard or smoked paprika for a different flavor profile.
Use gloves when handling peppers to avoid irritation.
Add chopped bacon or sausage to the filling for extra richness.
Store leftovers in the fridge for up to 3 days; reheat at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American