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