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Do you need a snack or appetizer like a jalapeno popper but without the heat of a hot pepper?? Try these Stuffed Banana Peppers, a fun banana peppers recipe your whole family can enjoy!
Sweet Banana Peppers are typically a sweeter mild pepper than the jalapeno which makes for less fiery popper-like peppers. They’re still stuffed full of cream cheese, melty cheese, and for a little spicy kick, horse radish. Then they’re topped with grated parmesan cheese and baked up to make perfect appetizers everyone loves!
We LOVE jalapeno poppers
I was using mini-bell peppers but I wanted to try making something that was really impressive. This stuffed banana pepper recipe is it! It’s got all the flavor of my poppers but it’s mild through and through and kid approved too. Plus it doesn’t use sriracha like my other recipes do.
How to Enjoy these MEGA Stuffed peppers
You can enjoy these big stuffed banana peppers as a side dish. They’re fun for parties as a mega appetizer. And they’re perfect for game day.
If you make a big enough batch you can even enjoy them alongside a salad as an easy dinner option.
Be aware of this!
Sometimes Banana Peppers can have up to a medium heat level! They’re supposed to be much milder than jalapenos. More like bell peppers with a tiny bit of heat.
There are TWO REASONS your banana peppers might be hot
1) if pepper plants are underwatered they have a tendency to get spicier. This means your mild peppers may pack a punch!
2) OR it could mean that you got different peppers like perhaps a Hungarian Wax pepper. They look a LOT like a mild banana pepper and the only way to tell them apart is to taste them.
I have found that if you taste test 1-2 you’ll figure out if they have any heat. When you’re cleaning them cut a tiny sliver of the pepper off 1-2 and see how they taste. They should be just as mild as a sweet pepper with perhaps a little bit of heat. if they have ANY wild heat you know they’ve been grown in a drought.
What You need:
- large Banana Peppers (do not confuse them with the common Hungarian Yellow Wax Peppers, they look similar)
- softened cream cheese
- shredded cheddar cheese
- grated parmesan cheese
- baking sheet
- parchment paper
- disposable gloves if you are worried your peppers may be hot, please read about hot banana peppers above
- medium or large bowl
- hand mixer
- sharp knife
- small bowl
- cutting board
Use ANY cheese you have or like!
I used a pre-shredded cheese mix of cheddar and jack cheese from Costco. But you can swap out the cheese for just about anything you like.
Sharp cheddar is nice it adds a great flavor to this simple stuffed pepper recipe. Mozzarella cheese will give you all the stretchy cheesy pepper fun you want. Shredded parmesan might be too much but you could sub it in for a bit of the shredded cheese. Have fun, mix it up, and make it your recipe!
How to Clean Peppers for stuffing
If you’re worried you may have gotten hot peppers (please read about that above!)be sure to wear gloves for cleaning, typically for mild chili peppers you won’t need them!
Otherwise, the first thing to do is to wash your sweet peppers to get started and pat them dry with a towel or paper towels. Then lay them on a cutting board and cut them from the tops of the banana peppers right down through to the tip. Cut all peppers at once.
Then use a small spoon to scrape out the pith and the seeds, and dispose of them. Pick out any remaining seeds or pith, and wipe clean. Some people like to cut off the stem at the top of the peppers but I kind of prefer the stem on for all my poppers. It’s a personal preference.
If you have leftovers
You can store leftovers in an airtight container in the fridge. They can be reheated in the air fryer or the oven. Be aware that the peppers will cook up more and be softer but they’ll still taste delicious!
Stuffed Banana Peppers
- 8 ounces cream cheese softened
- 1 1/2 cups shredded cheddar or your favorite cheese
- 2 tsp horseradish use one tsp, taste, add 2nd if desired
- 1 TBSP milk
- 1 pound banana peppers be sure to get mild peppers
- 1/3 cup grated parmesan cheese
- preheat the oven to 375°
- using a handmixer beat the cream cheese, shredded cheese and 1 tsp of the horseradish, taste add the second tsp if desiredbeat in the TBSP of milk
- clean the peppers by washing and patting them dry, slice them from stem end to the tipuse a spoon to scrape out the pith and the seedslay them on a baking sheet lined with parchment paper
- divide the filling between the pepper halves
- sprinkle with the parmesan cheese
- bake in the preheated oven for 12-15 minutes
- they're done when the cheese is melted and the peppers are fork tender
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