Need a simple appetiser that delivers big on flavour but won’t set your mouth on fire? These stuffed banana peppers are the answer. Creamy, cheesy, and just the right level of mild, they’re perfect for parties, game day, or a cosy night in. If you’re looking for cream cheese stuffed peppers with a little flair, this recipe has you covered.
Why You’ll Love These Stuffed Banana Peppers
Mild banana peppers are the perfect vehicle for creamy fillings and melty toppings. This combo of cream cheese, cheddar, and a touch of horseradish hits that creamy-tangy balance without overwhelming heat. They’re easy baked peppers that look elegant but are simple enough for anyone to make—a surefire win for your next gathering.
Ingredients You’ll Need
- 225g (8 oz) cream cheese, softened
- 170g (1 ½ cups) shredded cheddar or your favourite cheese
- 10g (2 tsp) horseradish (start with 1 tsp, adjust to taste)
- 15ml (1 tbsp) milk
- 450g (1 lb) mild banana peppers
- 35g (⅓ cup) grated Parmesan cheese
How to Make Them
- Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
- In a bowl, use a hand mixer to beat together softened cream cheese, shredded cheddar, and 1 tsp horseradish. Taste and add more if you like a little extra zing.
- Add the milk and mix until smooth and creamy.
- Wash the banana peppers, pat dry, and slice them lengthwise from stem to tip. Remove the seeds and pith with a small spoon.
- Arrange the pepper halves cut-side up on the prepared baking sheet.
- Spoon the cheese mixture into each pepper half, spreading it to the edges.
- Sprinkle grated Parmesan over each stuffed pepper.
- Bake for 12–15 minutes until the cheese is bubbly and the peppers are tender.
Tips for Perfect Mild Pepper Appetisers
- Use gloves if you’re sensitive to pepper oils.
- Don’t overbake—you want the peppers soft but still holding their shape.
- Want a smokier twist? Use smoked cheddar or add a sprinkle of smoked paprika.
- For a crunch, top with crushed Ritz crackers or panko before baking.
- These reheat well! Just pop them in the oven for 5 minutes at 350°F.
A Little Backstory from My Kitchen
I stumbled on this combo when I needed a quick appetizer with what I had on hand: cream cheese, banana peppers from the garden, and a little leftover cheddar. I tossed in a dab of horseradish for good measure and—boom—it was love at first bite. They’ve since become my go-to for potlucks and parties, disappearing faster than I can plate them.
What to Serve with These Easy Baked Peppers
These stuffed banana peppers pair perfectly with grilled meats, fresh salads, or a charcuterie board. Serve them warm with a cool ranch dip or alongside BBQ sliders for the ultimate game day spread. Want to make them part of a meal? Add roasted veggies or a side of rice.
How to Store & Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake at 175°C (350°F) for 5–8 minutes until warmed through. You can also freeze the stuffed, unbaked peppers for up to a month. Just thaw slightly and bake as usual.
FAQs About Cream Cheese Stuffed Peppers
Can I make these ahead of time?
Yes! Stuff them and refrigerate for up to 24 hours before baking.
What if I don’t have horseradish?
You can skip it or swap in a little Dijon mustard for a similar tang.
Can I make these spicier?
Try using hot banana peppers or adding a pinch of red pepper flakes to the filling.
Are these gluten-free?
Yes, as written. Just double-check your horseradish and Parmesan labels.
A Creamy Crowd Favourite
Whether you’re hosting a party or just want something cosy and satisfying, these stuffed banana peppers deliver all the comfort of cheesy, oven-baked goodness with just a hint of zip. It’s the perfect mix of easy prep and flavorful payoff. Once you try them, they’ll be on repeat every time you need a go-to appetiser that wows.
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Creamy, Cheesy, Crowd-Pleasing: Cream Cheese Stuffed Banana Peppers
- Total Time: 25 minutes
- Yield: 20 stuffed halves (approx.) 1x
- Diet: Gluten Free
Description
These Cream Cheese Stuffed Banana Peppers are a cheesy, crowd-pleasing appetizer made with mild peppers, a creamy cheddar-horseradish filling, and a sprinkle of Parmesan. Baked to bubbly perfection, they’re a simple yet impressive dish perfect for parties, game days, or a cozy night in.
Ingredients
-
225g (8 oz) cream cheese, softened
-
170g (1½ cups) shredded cheddar cheese (or preferred cheese)
-
10g (2 tsp) horseradish (start with 1 tsp, adjust to taste)
-
15ml (1 tbsp) milk
-
450g (1 lb) mild banana peppers
-
35g (⅓ cup) grated Parmesan cheese
Instructions
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Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
-
In a bowl, beat cream cheese, shredded cheddar, and horseradish until smooth.
-
Add milk and mix until creamy.
-
Wash and dry banana peppers. Slice lengthwise and remove seeds and pith.
-
Arrange pepper halves cut-side up on the baking sheet.
-
Spoon cheese mixture into each half, spreading to the edges.
-
Sprinkle with grated Parmesan.
-
Bake for 12–15 minutes until bubbly and tender. Serve warm.
Notes
Use gloves when handling peppers if sensitive to oils.
Don’t overbake to maintain pepper structure.
Try smoked cheddar or a paprika topping for extra flavor.
Add crushed crackers or panko for crunch.
Reheat in oven at 175°C (350°F) for 5–8 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American