Cream cheese stuffed banana peppers are one of those dishes that feel like they’ve always existed at parties, potlucks, and family gatherings—yet they still manage to surprise people when done right. Mild, tangy banana peppers become the perfect vessel for a rich, savory filling that’s creamy without being heavy and flavorful without being fussy. This version leans into balance: just enough richness from cream cheese, subtle aromatics for depth, and a gentle bake that keeps the peppers tender but not limp. It’s the kind of recipe that answers the eternal questions of what to do with banana peppers and what to make with banana peppers when you want something crowd-pleasing that doesn’t take all afternoon.
These stuffed peppers pull double duty. They’re welcome as an appetizer, slide easily into a lineup of easy dinner recipes, and even work as healthy snacks when portioned thoughtfully. They’re also endlessly adaptable—bake them, air fry them, or riff on the filling depending on what’s in your fridge. Let’s dig into the details so you can make a version you’ll come back to again and again.
Cream Cheese Stuffed Banana Peppers
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine American
Servings 4 to 6 servings (as an appetizer)
Baking sheet A standard rimmed baking sheet works best to catch any bubbling cheese. Line it with parchment paper for easy cleanup.
Mixing bowl Medium-sized is ideal for combining the filling ingredients thoroughly.
Rubber spatula or wooden spoon Use this to mix the filling until smooth and evenly combined.
Sharp knife Essential for halving and seeding the peppers cleanly.
Spoon or piping bag A spoon works fine, but a piping bag (or zip-top bag with the corner snipped) makes filling the peppers faster and neater.
Optional alternatives
Air fryer basket If you’re exploring air fryer recipes, this dish adapts beautifully.
Cast-iron skillet Adds extra browning if you like crisp edges.
Banana peppers (8 to 10 medium)
- Choose fresh firm peppers with smooth skins and minimal blemishes. Banana peppers are typically mild, but heat can vary slightly. Fresh peppers are ideal here, though canned banana peppers can work in a pinch (see FAQs for adjustments).
Cream cheese (8 ounces, softened)
- Full-fat cream cheese gives the best texture and flavor. Softening it fully ensures a smooth lump-free filling that pipes or spoons easily into the peppers.
Shredded mozzarella cheese (1 cup)
- Mozzarella adds a gentle melt and mild dairy sweetness. You can swap in Monterey Jack or a low-moisture part-skim version if you prefer a slightly lighter feel.
Grated Parmesan cheese (½ cup)
- Parmesan brings salty nutty depth that keeps the filling from tasting flat.
Garlic (2 cloves, finely minced)
- Garlic adds aromatic warmth. Mince finely so it blends seamlessly into the cream cheese.
Green onions (2, thinly sliced)
- These add freshness and a mild onion note without overpowering the peppers.
Olive oil (1 tablespoon)
- Used lightly to coat the peppers and encourage gentle roasting.
Salt (½ teaspoon)
- Adjust to taste depending on how salty your cheeses are.
Black pepper (¼ teaspoon)
- Adds subtle heat and balance.
Smoked paprika (½ teaspoon)
- Optional but recommended for a whisper of smokiness that complements the creamy filling.
Red pepper flakes (optional, ¼ teaspoon)
- For those who want just a touch of heat.
Prepare the peppers
Preheat your oven to 375°F (190°C). Wash the banana peppers thoroughly and pat them dry. Slice each pepper in half lengthwise, keeping the stems intact if possible for presentation. Using a small spoon, gently remove the seeds and membranes. This keeps the flavor mild and the texture pleasant.
Soften and season
Place the halved peppers cut-side up on your prepared baking sheet. Lightly brush or drizzle them with olive oil and sprinkle with a pinch of salt. This step seasons the peppers themselves and helps them roast evenly.
Make the filling
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, green onions, salt, black pepper, smoked paprika, and red pepper flakes if using. Mix until smooth and well combined. Taste and adjust seasoning—this is your chance to fine-tune the balance.
Stuff generously
Using a spoon or piping bag, fill each pepper half with the cream cheese mixture. Don’t be shy; a generous mound ensures a creamy bite in every piece. Smooth the tops slightly so the filling bakes evenly.
Bake to bubbly perfection
Transfer the baking sheet to the oven and bake for 22 to 25 minutes, or until the peppers are tender and the filling is hot and lightly golden on top. If you like extra browning, switch to broil for the last 2 minutes—just keep a close eye on them.
Rest and serve
Remove the peppers from the oven and let them cool for 5 minutes. This brief rest helps the filling set slightly and prevents burned tongues. Serve warm.
Pairings: what goes well with stuffed banana peppers
These peppers are versatile and pair well with a wide range of dishes, making them a natural fit for easy dinner recipes or casual gatherings.
Fresh Salads
A crisp green salad with lemon vinaigrette cuts through the richness of the filling and keeps the meal balanced.
Grilled or Roasted Proteins
Serve alongside grilled chicken, fish, or even steak. While this isn’t one of those chicken breast recipes on its own, it complements lean proteins beautifully.
Crusty Bread or Flatbread
Perfect for scooping up any melted cheese that escapes the peppers.
Light Dips and Spreads
If you’re already thinking about a banana pepper dip for the table, these peppers fit right in and echo similar flavors.
Beverages
Sparkling water with citrus, a light lager, or a crisp white wine balances the creamy texture nicely.
Variations and serving ideas
Fried Banana Peppers Twist
For a more indulgent variation inspired by fried banana peppers, lightly bread the stuffed peppers and shallow-fry until golden. This adds crunch and turns them into a true treat.
Air Fryer Adaptation
Place the stuffed peppers in a single layer in an air fryer basket and cook at 360°F for about 10 to 12 minutes. This method is faster and great for small batches.
Health-Conscious Adjustments
Use reduced-fat cream cheese and part-skim mozzarella to make these more suitable as healthy snacks without sacrificing flavor.
Using Leftovers Creatively
Chop leftover stuffed peppers and stir them into pasta, scrambled eggs, or even spread them onto toasted bread as a quick banana pepper dip-style snack.
FAQs
1. Can I use canned banana peppers instead of fresh?
Yes, canned banana peppers can be used, but they’re softer and tangier. Drain them very well and skip the oiling step, as they’re already tender.
2. Are banana peppers spicy?
Most banana peppers are mild, with a gentle tang rather than heat. If you’re sensitive to spice, remove all seeds and membranes.
3. Can these be made ahead of time?
Absolutely. Assemble the peppers up to a day ahead, cover tightly, and refrigerate. Bake just before serving.
4. How do I store leftovers?
Store cooled peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer.
5. Can I freeze cream cheese stuffed banana peppers?
Freezing is possible, but the texture of the filling may change slightly. If you do freeze them, bake directly from frozen and add a few extra minutes.
