You’ve had stuffed jalapeños. You’ve had mozzarella sticks. But have you ever tried stuffed banana peppers with cheese?

No? Well, buckle up, because your snack game is about to level up. These little flavor bombs are creamy, spicy, and ridiculously easy to make.

Perfect for game day, parties, or when you just want to pretend you’re a gourmet chef without the effort.

Trust us, once you try these, you’ll wonder how you ever lived without them.

Why This Recipe Slaps

Stuffed banana peppers are the underrated heroes of appetizers. They’re milder than jalapeños but still pack a punch, and when you stuff them with cheese, magic happens.

The sweetness of the peppers balances the rich, melty cheese, and a quick bake turns them into golden perfection.

Plus, they’re customizable—add meat, swap cheeses, or throw in some herbs. Versatility?

Check. Deliciousness? Double-check.

Easiest Stuffed Banana Peppers with Cheese Recipe

Recipe by Wendy CarterCourse: Snack, Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

6–8 banana peppers (medium size)
1 cup cream cheese, softened
1 cup shredded mozzarella or cheddar
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil (for brushing)

Step-by-Step Instructions

Prep the peppers: Slice each pepper lengthwise and scoop out the seeds. Pro tip: Wear gloves if you’re sensitive to spice.
Mix the filling: In a bowl, combine cream cheese, shredded cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste it—because why not?
Stuff ’em: Spoon the cheese mixture into each pepper half. Don’t be shy; overstuffing is encouraged.
Bake: Place peppers on a baking sheet, brush with olive oil, and bake at 375ºF for 18–20 minutes until bubbly and slightly golden.
Serve: Let them cool for a minute (unless you enjoy molten cheese burns). Dig in!

Storage Instructions

Got leftovers? (Doubtful.) Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep them crispy. Microwaving works, but you’ll sacrifice texture—choose wisely.

Why You Should Make These ASAP

Besides being delicious, these peppers are low-carb, keto-friendly, and packed with flavor without the guilt.

They’re also a great way to use up leftover cheese. Plus, they impress guests with minimal effort. Win-win.

Nutrition Facts (Per Serving)

Calories: 180
Fat: 14g
Carbs: 6g
Protein: 7g
Fiber: 2g

Common Mistakes to Avoid

Overbaking: You want melty cheese, not a charcoal briquette.
Underseasoning: Cheese needs help.
Taste your filling before stuffing.
Ignoring pepper size: Too small, and they’re hard to stuff; too big, and they’ll flop.

Alternatives

Not feeling cream cheese? Try feta, goat cheese, or even ricotta. Add cooked bacon, ground beef, or spinach for extra oomph.

For a spicy kick, mix in diced jalapeños. The world is your stuffed pepper.

FAQs

Can I make these ahead of time?

Absolutely! Prep and stuff the peppers, then refrigerate for up to 24 hours before baking.

FYI, they might need an extra minute or two in the oven.

Can I grill these instead?

Yes, and it’s glorious. Grill over medium heat for 10–12 minutes, turning occasionally. Just watch for cheese meltdowns (literally).

Are banana peppers spicy?

They’re mild—way tamer than jalapeños.

But if you’re heat-averse, remove all seeds and membranes.

Can I freeze stuffed banana peppers?

Technically yes, but the texture might suffer. IMO, they’re best fresh.

Final Thoughts

Stuffed banana peppers with cheese are the snack you never knew you needed. Easy, customizable, and downright addictive.

Whether you’re feeding a crowd or just yourself (no judgment), these peppers deliver. So go ahead—stuff, bake, and thank us later.

Easiest Stuffed Banana Peppers with Cheese Recipe

Why This Recipe Slaps