Description
These cheesy stuffed banana peppers are loaded with a creamy mix of cream cheese, mozzarella, and cheddar and then baked until golden and bubbly. A perfect crowd-pleasing appetizer or hearty side dish, with easy variations for meat lovers, vegetarians, and air fryer fans.
Ingredients
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8–10 banana peppers
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8 oz cream cheese, softened
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1 cup shredded mozzarella
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1 cup shredded cheddar
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1 tsp garlic powder
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1 tsp Italian seasoning
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Salt and pepper, to taste
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Breadcrumbs (optional for topping)
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Cooked sausage (optional, for variation)
Instructions
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Preheat oven to 375°F (190°C).
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Wash and core banana peppers, removing seeds and membranes.
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In a mixing bowl, combine cream cheese, mozzarella, cheddar, garlic powder, Italian seasoning, salt, and pepper.
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Stuff the banana peppers with the cheese mixture using a spoon or piping bag.
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Place the peppers on a lined baking sheet and top with breadcrumbs if desired.
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Bake for 20–25 minutes, until cheese is bubbly and lightly browned.
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Serve warm, optionally, with dipping sauce.
Notes
For extra flavor, mix in cooked sausage with the cheese filling.
To make them gluten-free, skip the breadcrumbs or use a gluten-free version.
Store leftovers in the fridge for up to 4 days, and reheat in the oven or air fryer.
You can also freeze the stuffed peppers before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking, Air Frying
- Cuisine: American