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
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