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
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225g (8 oz) cream cheese, softened
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170g (1½ cups) shredded cheddar cheese (or preferred cheese)
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10g (2 tsp) horseradish (start with 1 tsp, adjust to taste)
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15ml (1 tbsp) milk
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450g (1 lb) mild banana peppers
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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.
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In a bowl, beat cream cheese, shredded cheddar, and horseradish until smooth.
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Add milk and mix until creamy.
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Wash and dry banana peppers. Slice lengthwise and remove seeds and pith.
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Arrange pepper halves cut-side up on the baking sheet.
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Spoon cheese mixture into each half, spreading to the edges.
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Sprinkle with grated Parmesan.
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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