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
8–10 banana peppers
8 oz cream cheese, softened
1 cup shredded mozzarella
1 cup shredded cheddar
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper, to taste
Breadcrumbs (optional for topping)
Cooked sausage (optional, for variation)
Instructions
Preheat oven to 375°F (190°C).
Wash and core banana peppers, removing seeds and membranes.
In a mixing bowl, combine cream cheese, mozzarella, cheddar, garlic powder, Italian seasoning, salt, and pepper.
Stuff the banana peppers with the cheese mixture using a spoon or piping bag.
Place the peppers on a lined baking sheet and top with breadcrumbs if desired.
Bake for 20–25 minutes, until cheese is bubbly and lightly browned.
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
Keywords: cheesy stuffed banana peppers, stuffed peppers recipe, banana pepper appetizer, cream cheese filling, baked stuffed peppers, gluten-free option, party snacks