Description
Cheese-filled banana peppers are a flavorful, crowd-pleasing dish featuring mild banana peppers stuffed with creamy cheeses, optional sausage, and aromatic herbs, then baked to golden, bubbling perfection. Perfect as an appetizer, side, or party snack.
Ingredients
8–10 medium fresh banana peppers
8 oz cream cheese (softened)
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
2 cloves garlic (minced)
½ lb Italian sausage (optional)
2 tbsp chopped fresh parsley
Salt and black pepper (to taste)
½ cup breadcrumbs (optional)
1 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C).
Wash and dry banana peppers. Slice a slit lengthwise or remove tops; scoop out seeds carefully.
Cook Italian sausage in a skillet over medium heat until browned; drain and let cool slightly.
In a mixing bowl, combine cream cheese, mozzarella, cheddar, garlic, parsley, cooled sausage, salt, and pepper. Stir until creamy.
Stuff each pepper with filling using a spoon or piping bag. Do not overfill.
Arrange peppers in a lightly oiled baking dish. Brush with olive oil and sprinkle breadcrumbs if desired.
Cover with foil and bake for 15 minutes. Uncover and bake an additional 10–15 minutes until peppers are tender and cheese is bubbly.
Optional: Broil for 1–2 minutes for extra browning, watching closely.
Notes
For vegetarian peppers, skip the sausage and add more vegetables or beans.
Use gluten-free breadcrumbs or omit them for a gluten-free version.
For a spicier twist, mix in chopped jalapeños or crushed red pepper flakes.
Peppers can be stuffed ahead of time and stored in the fridge for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American