If you’re looking for a dish that’s both delicious and satisfying, this Ultimate Stuffed Banana Peppers recipe is for you. Packed with flavor and a hint of spice, these peppers are perfect for any occasion.
They’re filled with a savory mixture that brings a delightful contrast to the mild heat of the banana peppers. Whether you’re serving them as an appetizer or a main dish, they’re sure to be a crowd-pleaser.
Let’s get cooking!
Steps
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- In a medium bowl, use a hand mixer to blend softened cream cheese, shredded cheddar (or your preferred cheese), and 1 teaspoon of horseradish. Taste the mixture and add a second teaspoon of horseradish if you want more spice, then mix in the tablespoon of milk.
- Wash the banana peppers thoroughly, pat them dry, and slice each one from the stem to the tip. Use a small spoon to carefully remove the seeds and pith from the inside.
- Arrange the pepper halves on the prepared baking sheet. Spoon the cheese filling into each pepper half evenly, ensuring that the filling is distributed well.
- Sprinkle grated parmesan cheese over the filled peppers, then bake them in the oven for 12-15 minutes. The dish is ready when the cheese has melted and the peppers are tender when pierced with a fork.
Ingredients
- 8 ounces of softened cream cheese
- 1 1/2 cups of shredded cheddar cheese (or your preferred cheese)
- 2 teaspoons of horseradish (start with 1 teaspoon, taste, then add the second if needed)
- 1 tablespoon of milk
- 1 pound of mild banana peppers
- 1/3 cup of grated parmesan cheese
Nutritional Values
Calories: 808kcal | Carbohydrates: 48g | Protein: 96g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 3320mg | Potassium: 2008mg | Fiber: 16g | Sugar: 24g | Vitamin A: 2328IU | Vitamin C: 376mg | Calcium: 1880mg | Iron: 3.2mg
FAQ
- Can I use other types of peppers instead of banana peppers?
- Yes, you can use other mild peppers like mini bell peppers if you prefer. Just be aware that some peppers, like Hungarian Wax peppers, may look similar to banana peppers but can be spicier.
- What can I substitute for horseradish in the recipe?
- If you don’t have horseradish or prefer not to use it, you can skip it or replace it with a small amount of mustard or a dash of hot sauce if you want a different kind of kick.
- How should I store leftover stuffed banana peppers?
- Leftovers can be stored in an airtight container in the fridge. You can reheat them in the oven or air fryer, but note that they may become softer upon reheating.
- What types of cheese work well for this recipe?
- You can use any cheese you like. Cheddar, mozzarella, or a mix of cheeses like cheddar and jack work well. Feel free to experiment with your favorite cheese combinations.
- How do I know if my banana peppers are too spicy?
- Sometimes banana peppers can be unexpectedly spicy. To test their heat, cut a small sliver from one or two peppers and taste them. If they are hotter than expected, they may have been stressed by underwatering or mixed up with a different pepper variety.
- Can these stuffed banana peppers be a meal instead of just an appetizer?
- Yes, you can make a larger batch and serve them alongside a salad as a light meal. They also work well as a side dish or a fun appetizer for parties and game days.
Tips
- Test for Heat: Before stuffing your banana peppers, taste a small sliver to check for unexpected heat. This helps ensure you haven’t accidentally picked up a spicier variety, like Hungarian Wax peppers, which look similar.
- Use Gloves if Needed: If you suspect your banana peppers might be hot, consider wearing disposable gloves while cleaning them to avoid any skin irritation.
- Cheese Variety: Feel free to experiment with different cheese combinations. While cheddar and jack cheese work well, mozzarella offers a gooey texture, and sharp cheddar adds a robust flavor. Customize the cheese mix to suit your taste.
- Proper Cleaning: Ensure the peppers are thoroughly cleaned by washing them, slicing from stem to tip, and removing all seeds and pith with a small spoon. This step is crucial for a smooth stuffing process and to prevent any lingering heat.
Equipment
- Disposable gloves (if worried about hot peppers)
- Hand mixer
