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Cream Cheese Stuffed Banana peppers

Cream Cheese Stuffed Banana Peppers

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 to 6 servings (as an appetizer)

Equipment

  • 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.

Ingredients
  

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.

Instructions
 

Prepare the peppers

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.