Description
These cheesy stuffed banana peppers are a creamy, tangy, and irresistibly savory way to celebrate summer produce. Naturally gluten-free and easy to prep, they’re perfect as party appetizers, backyard BBQ sides, or veggie-packed snacks baked until golden and bubbly.
Ingredients
10 banana peppers
4 oz cream cheese (113g)
4 oz plain Greek yogurt (113g)
1 cup shredded mozzarella cheese (113g)
1/2 cup grated parmesan cheese (50g)
3–4 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
Wash and dry banana peppers. Wearing gloves, cut a slit down each pepper and remove seeds.
In a bowl, mix cream cheese, Greek yogurt, mozzarella, parmesan, garlic, basil, oregano, salt, and pepper until smooth.
Spoon filling into peppers, packing tightly.
Arrange peppers on baking sheet and bake for 20–25 minutes until golden and bubbly.
Let cool slightly and serve warm.
Notes
Add sausage or bacon for a meatier variation.
Use gloves when handling peppers to avoid irritation.
Stuff and refrigerate up to 24 hours in advance.
For extra crunch, top with crushed gluten-free crackers before baking.
Best served fresh—freezing not recommended due to dairy content.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American