Description
These stuffed banana peppers are the ultimate creamy, cheesy party snack. Filled with a tangy cream cheese mixture and just a touch of heat from horseradish, they’re baked to bubbly perfection. Whether served as appetisers, snacks, or savoury sides, these easy baked peppers are a guaranteed crowd-pleaser, and ready in under 30 minutes.
Ingredients
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8 oz cream cheese, softened
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1 1/2 cups shredded cheddar cheese (or preferred cheese blend)
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2 teaspoons prepared horseradish (start with 1 tsp and adjust to taste)
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1 tablespoon milk
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1 lb banana peppers (mild), washed and halved lengthwise
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1/3 cup grated Parmesan cheese
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a medium bowl, beat cream cheese, cheddar, and 1 tsp horseradish until well combined. Taste and adjust horseradish if desired.
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Add milk and beat until the filling is smooth and fluffy.
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Slice banana peppers in half lengthwise and remove seeds and membranes.
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Arrange peppers cut-side up on the prepared baking sheet.
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Fill each pepper half with the cheese mixture using a spoon or piping bag.
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Sprinkle with grated parmesan.
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Bake for 12–15 minutes or until bubbly and the peppers are fork-tender.
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Let cool slightly before serving.
Notes
Gloves are recommended when prepping peppers if you have sensitive skin.
Add crumbled bacon, fresh herbs, or spices to customize the filling.
The filling can be made ahead of time and stored chilled until ready to use.
Freeze unbaked stuffed peppers for later—just bake directly from frozen, adding 5 minutes.
Great for potlucks, game days, or quick snacks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Baking
- Cuisine: American