PrintEasy Cream Cheese Stuffed Banana Peppers
You can make these simple, crowd-pleasing stuffed banana peppers with a creamy filling. They are perfect as an appetizer or a light meal.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 12 peppers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
- Cut the banana peppers lengthwise and carefully remove the seeds and membranes. You can wear gloves for this step if you prefer.
- In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until the filling is smooth and well combined.
- Spoon the cream cheese mixture evenly into the hollowed-out banana peppers. Do not overfill.
- Place the stuffed peppers open-side up in the prepared baking dish.
- Bake for 20 to 25 minutes, or until the peppers are tender and the cheese filling is melted and lightly golden on top.
- Remove from the oven, let cool slightly, and sprinkle with fresh parsley before serving.
Notes
- For a low-carb option, this recipe fits well into a keto diet plan.
- If you have a large garden harvest, this recipe is a great way to use many peppers quickly.
- You can substitute the mozzarella with cheddar or Monterey Jack cheese for a different flavor profile.
Nutrition
- Serving Size: 1 pepper
- Calories: 110
- Sugar: 1
- Sodium: 210
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 4
- Cholesterol: 25