Cream Cheese Stuffed Banana Peppers: An Easy Appetizer
Make these simple, crowd-pleasing cream cheese stuffed banana peppers for a flavorful appetizer perfect for game days or gatherings. They bake until golden and bubbly.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 12 large banana peppers
- 8 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Carefully slice each banana pepper lengthwise and remove the seeds and membranes. You want to create a boat shape.
- In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until the filling is smooth and well combined.
- Spoon or pipe the cream cheese mixture evenly into the hollowed-out banana peppers. Do not overfill.
- Place the stuffed peppers seam-side up in the prepared baking dish.
- Bake for 20 to 25 minutes, or until the peppers are tender and the cheese filling is hot and slightly golden on top.
- Let the peppers cool slightly before serving.
Notes
- For a richer flavor, you can mix 1/4 cup of cooked, crumbled Italian sausage into the cream cheese filling.
- If you prefer a softer pepper texture, you can briefly blanch the peppers in boiling water for 2 minutes before stuffing them.
- These make excellent Low Carb Banana Pepper Meals if you skip any breading or topping.
Nutrition
- Serving Size: 1 pepper
- Calories: 110
- Sugar: 1
- Sodium: 250
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 4
- Cholesterol: 25