I absolutely love how this Stuffed Banana Peppers with Cream Cheese, Cheddar, and Parmesan Recipe comes together – it s one of those crowd-pleasers that feels fancy but is honestly super simple to make. The combo of creamy cream cheese, sharp cheddar, and nutty parmesan with just the right hint of horseradish makes these peppers irresistibly flavorful, perfect for parties, weeknight snacks, or even as a side dish alongside your favorite meals.
When I first tried this recipe, I was surprised how well the mild banana peppers held their shape and gave a pleasant bite without overwhelming heat. You ll find that this recipe is versatile and forgiving, and once you ve got the hang of prepping the peppers right, it comes together quickly. Grab some fresh peppers next time you re at the market-you re going to want to try this ASAP!
Why You’ll Love This Recipe
- Quick and Easy: Whip up these stuffed peppers in under 30 minutes, perfect for busy days or last-minute guests.
- Creamy & Flavorful Filling: The combination of cream cheese, cheddar, and parmesan delivers rich, mouthwatering taste every time.
- Customizable Heat Level: Adjust the horseradish to suit your palate-from mild to with a bit of a kick.
- Great Appetizer or Side: These stuffed banana peppers gel well with everything from casual snacks to elegant dinners.
Ingredients You’ll Need
Each ingredient plays an important role in balancing the flavors and textures here – the cheeses bring creaminess and depth while the banana peppers provide a mild, slightly tangy backdrop. When shopping, you ll want to make sure the peppers are on the milder side so the horseradish can shine without being overpowered.
- Cream Cheese: Use softened cream cheese for a smooth filling that blends easily with other cheeses.
- Shredded Cheddar Cheese: Sharp or mild cheddar both work well; I go for sharp for that extra flavor punch.
- Horseradish: Start with one teaspoon, then taste – it adds a subtle bite that wakes up the filling.
- Milk: Just a tablespoon helps loosen the filling so it spreads easily inside the peppers.
- Banana Peppers: Look for firm, medium-sized mild banana peppers-avoid those that look wrinkled or overly soft.
- Grated Parmesan Cheese: Adds a beautiful salty tang and golden crust once baked.
Variations
I m all for tailoring recipes to your taste buds, and this stuffed banana peppers recipe lends itself beautifully to experimentation. Whether adding herbs, using different cheeses, or switching up the heat, you can customize it easily to suit the occasion or dietary needs.
- Spicy Kick: I sometimes add diced jalapeños or a splash of hot sauce to the cream cheese mix for a fiery twist my family adores.
- Herby Flavor: Fresh chopped basil or parsley stirred into the filling brightens it up and adds a fresh note.
- Dairy-Free Option: Swap cream cheese and cheddar for vegan cheese and use a bit of coconut milk to keep it creamy.
- Meaty Addition: Crumbled cooked sausage or bacon bits stirred in the filling take it to another level when hosting hungry guests.
How to Make Stuffed Banana Peppers with Cream Cheese, Cheddar, and Parmesan Recipe
Step 1: Prepare the Creamy Cheese Filling
Start by softening the cream cheese so it s easy to beat. I like to use a hand mixer to combine the cream cheese with shredded cheddar and the first teaspoon of horseradish – this method makes the filling super smooth. Give it a quick taste, and if you want more of that horseradish zing, add the second teaspoon. Then, beat in the tablespoon of milk to loosen things up slightly, which helps with spreading it evenly inside the peppers later.
Step 2: Prepare the Banana Peppers
Wash the peppers thoroughly and pat them dry – moisture is the enemy here, or your filling won t stick well. Then carefully slice each pepper lengthwise from the stem to the tip. Use a small spoon to scrape out the seeds and the white pith inside. This step is key to keeping the peppers mild and making room for that creamy filling. I find working on a parchment-lined baking sheet not only keeps my workspace tidy but also makes cleanup easier.
Step 3: Stuff and Bake
Divide the cheese mixture evenly among the pepper halves – be generous! Then sprinkle grated parmesan cheese on top for that golden, crispy finish. Pop them into your oven preheated to 375°F. Bake for about 12 to 15 minutes, or until the cheese is melted and bubbly, and the peppers are fork tender. Keep an eye on them after 12 minutes to avoid over-softening. When out of the oven, they should look inviting with lightly browned, bubbly cheese.
Pro Tips for Making Stuffed Banana Peppers with Cream Cheese, Cheddar, and Parmesan Recipe
- Use Mild Banana Peppers: I learned the hard way that picking spicy peppers can overpower the creamy filling, so stick to mild for balance.
- Don t Skip the Parmesan Topping: That sprinkle of parmesan creates a beautifully crisp and flavorful crust that takes this from good to wow.
- Taste as You Go: Adjust horseradish to your liking – I always start small and add more to avoid overpowering the other flavors.
- Avoid Overbaking: The peppers should be tender but still hold their shape; check them at 12 minutes and pull out as soon as the cheese bubbles.
How to Serve Stuffed Banana Peppers with Cream Cheese, Cheddar, and Parmesan Recipe
Garnishes
I love finishing these peppers with a sprinkle of finely chopped fresh parsley or chives – the pop of green makes them look extra inviting and adds a subtle fresh flavor that balances the richness. For a little extra zing, you could drizzle a touch of balsamic glaze or sprinkle crushed red pepper flakes for heat.
Side Dishes
These stuffed banana peppers pair beautifully with a crisp green salad or roasted veggies for a light meal. I also like serving them alongside grilled chicken or steak, where their creamy, tangy flavors add a lovely contrast. They re great as finger food with casual dips during game day, too.
Creative Ways to Present
For special occasions, I sometimes arrange the stuffed peppers on a festive platter, sprinkled with extra parmesan and fresh herbs, and serve with colorful dipping sauces like chipotle mayo or garlic aioli. Another fun idea is to cut the stuffed peppers into bite-sized rounds for easy party appetizers – they disappear fast!
Make Ahead and Storage
Storing Leftovers
I usually let leftover stuffed banana peppers cool completely, then store them in an airtight container in the refrigerator. They keep well for about 3 days and make for a convenient snack or side when reheated gently.
Freezing
While I ve done it a couple of times, freezing stuffed banana peppers is a bit tricky because the texture of the peppers can change. If you choose to freeze, wrap them tightly in foil and place in a freezer-safe container. When thawed, the filling remains tasty but the peppers may be softer than fresh.
Reheating
To reheat, I recommend warming them in a preheated oven at 350°F for 8-10 minutes to bring back the melty goodness without making the peppers too soggy. Microwaving works in a pinch but can make the peppers a bit watery.
FAQs
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Can I use other peppers besides banana peppers in this recipe?
Absolutely! You can try mild poblano peppers or even mini bell peppers, but keep in mind that the size and shape may affect cooking time and how you stuff them. Banana peppers work well because they are mild and have a great shape for stuffing.
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Is horseradish necessary in the filling?
Horseradish adds a subtle kick that brightens the creamy cheese mixture, but if you re not a fan, you can omit it or substitute with a pinch of garlic powder or smoked paprika for flavor without heat.
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How can I make this recipe vegan or dairy-free?
Use vegan cream cheese and cheddar-style shreds, along with a plant-based milk like almond or oat milk to keep the filling creamy. Nutritional yeast can substitute for parmesan. The texture and flavor will be slightly different but still delicious.
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Can I prepare these stuffed banana peppers ahead of time?
Yes! You can stuff the peppers and store them in the fridge for several hours before baking, which is great if you want to prep in advance. Just cover tightly to prevent drying out, then bake as directed when ready.
Final Thoughts
There s something special about this Stuffed Banana Peppers with Cream Cheese, Cheddar, and Parmesan Recipe that always brings smiles to my table. It s simple, comforting, and endlessly adaptable, which is why I keep coming back to it. Whether you re making a quick snack or impressing guests, I m confident these peppers will become one of your favorites-so go ahead, try them out and see how easy and delicious they are!
Print
Stuffed Banana Peppers with Cream Cheese, Cheddar, and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully creamy and mildly spicy, these stuffed banana peppers are filled with a luscious blend of cream cheese, cheddar, and horseradish, topped with Parmesan and baked to perfection. Perfect as an appetizer or a savory snack, they offer a wonderful balance of flavors and textures that cheese lovers will adore.
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded cheddar cheese (or your favorite cheese)
- 2 tsp horseradish (start with 1 tsp, add more to taste)
- 1 tablespoon milk
Peppers
- 1 pound mild banana peppers
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s at the perfect temperature when ready to bake.
- Prepare the filling: Using a hand mixer, beat the softened cream cheese, shredded cheddar cheese, and 1 teaspoon of horseradish together until smooth. Taste and add the second teaspoon of horseradish if you desire more heat and flavor. Then, mix in 1 tablespoon of milk to reach a creamy consistency.
- Prepare the peppers: Wash the banana peppers thoroughly and pat them dry. Slice each pepper lengthwise from the stem end to the tip. Using a spoon, carefully scrape out the pith and seeds to create space for the filling.
- Stuff the peppers: Arrange the pepper halves on a baking sheet lined with parchment paper. Evenly divide the cheese mixture among the pepper halves, filling each generously.
- Add the topping: Sprinkle the grated Parmesan cheese evenly over the stuffed peppers to create a flavorful crust.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the cheese has melted beautifully and the peppers are fork-tender.
- Serve: Remove from the oven and let cool slightly before serving to enjoy these creamy, cheesy stuffed banana peppers at their best.
Notes
- Use mild banana peppers to keep the dish approachable, but you can experiment with spicier varieties for more heat.
- Adjust the amount of horseradish according to your spice preference.
- Ensure cream cheese is at room temperature for easier mixing and smoother filling.
- Parmesan cheese adds a nice crisp topping but can be omitted or substituted with a different hard cheese if preferred.
- This recipe can be doubled for parties or gatherings.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 150
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
