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
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8–10 medium fresh banana peppers
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8 oz cream cheese (softened)
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1 cup shredded mozzarella cheese
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1 cup shredded sharp cheddar cheese
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2 cloves garlic (minced)
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½ lb Italian sausage (optional)
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2 tbsp chopped fresh parsley
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Salt and black pepper (to taste)
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½ cup breadcrumbs (optional)
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1 tbsp olive oil
Instructions
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Preheat the oven to 375°F (190°C).
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Wash and dry banana peppers. Slice a slit lengthwise or remove tops; scoop out seeds carefully.
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Cook Italian sausage in a skillet over medium heat until browned; drain and let cool slightly.
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In a mixing bowl, combine cream cheese, mozzarella, cheddar, garlic, parsley, cooled sausage, salt, and pepper. Stir until creamy.
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Stuff each pepper with filling using a spoon or piping bag. Do not overfill.
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Arrange peppers in a lightly oiled baking dish. Brush with olive oil and sprinkle breadcrumbs if desired.
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Cover with foil and bake for 15 minutes. Uncover and bake an additional 10–15 minutes until peppers are tender and cheese is bubbly.
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Optional: Broil for 1–2 minutes for extra browning, watching closely.
Notes
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For vegetarian peppers, skip the sausage and add more vegetables or beans.
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Use gluten-free breadcrumbs or omit them for a gluten-free version.
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For a spicier twist, mix in chopped jalapeños or crushed red pepper flakes.
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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