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
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10 banana peppers
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4 oz cream cheese (113g)
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4 oz plain Greek yogurt (113g)
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1 cup shredded mozzarella cheese (113g)
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1/2 cup grated parmesan cheese (50g)
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3–4 garlic cloves, minced
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
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Wash and dry banana peppers. Wearing gloves, cut a slit down each pepper and remove seeds.
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In a bowl, mix cream cheese, Greek yogurt, mozzarella, parmesan, garlic, basil, oregano, salt, and pepper until smooth.
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Spoon filling into peppers, packing tightly.
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Arrange peppers on baking sheet and bake for 20–25 minutes until golden and bubbly.
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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