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
Units
Scale
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
