If you’re looking for an easy appetizer that feels fancy but comes together in no time, this Stuffed Banana Peppers with Cheesy Horseradish Filling Recipe is absolutely the one to try. I love this because it hits that perfect balance of creamy, tangy, and just a little kick from the horseradish without overwhelming the mild sweetness of the banana peppers. It s one of those dishes that s equally great for casual gatherings or a cozy night in when you want something special but effortless.
When I first tried this recipe, I was surprised by how much my family went crazy for these little cheesy wonders. You’ll find that the combination of rich cream cheese, sharp cheddar, and a touch of horseradish really amps up the flavor, creating a lovely contrast with the tender, roasted peppers. Plus, this Stuffed Banana Peppers with Cheesy Horseradish Filling Recipe is great for making ahead, so it fits perfectly into busy weeknights or entertaining guests without stress.
Why You’ll Love This Recipe
- Easy to Prepare: This recipe comes together quickly with just a few ingredients and minimal prep time.
- Perfect Flavor Balance: The horseradish adds a punch without overpowering the cheesy, creamy filling.
- Great for Entertaining: These stuffed peppers look fancy but are simple enough to make ahead for guests.
- Versatile and Crowd-Pleasing: Mild banana peppers keep things approachable, making it a hit with most palates.
Ingredients You’ll Need
Each ingredient plays an important role in this dish, creating a creamy and flavorful filling that perfectly complements the tender roasted banana peppers. When shopping, aim for fresh, firm peppers and good-quality cheeses-they really make a difference here.
- Cream Cheese: Softened cream cheese gives that smooth, creamy base; make sure it s at room temp for easy mixing.
- Shredded Cheddar Cheese: Sharp or mild cheddar work fine-choose your favorite for flavor depth.
- Horseradish: Adds subtle heat-start with less and add more to taste to avoid overpowering.
- Milk: A splash helps loosen the filling for easy spreading.
- Banana Peppers: Look for bright, firm, mild peppers to balance the creamy filling without too much heat.
- Grated Parmesan Cheese: A nutty, salty topping that crisps nicely when baked.
Variations
I like to mix things up depending on the season or what I have on hand. This Stuffed Banana Peppers with Cheesy Horseradish Filling Recipe is super flexible, so feel free to tweak the cheeses or add extras like bacon or herbs to make it your own.
- Adding Bacon Bits: Crispy bacon mixed into the filling adds a smoky crunch that my family loves.
- Using Different Cheeses: Swap cheddar for gouda or mozzarella for a milder, meltier texture.
- Herbs and Spices: Fresh chives, parsley, or a sprinkle of smoked paprika can add depth and color.
- Spicy Kick: If you like heat, add a pinch of cayenne or use hot banana peppers instead of mild ones.
How to Make Stuffed Banana Peppers with Cheesy Horseradish Filling Recipe
Step 1: Prepare the Creamy Horseradish Filling
Start by beating the softened cream cheese, shredded cheddar, and one teaspoon of horseradish in a mixing bowl using a hand mixer. This is the moment when all those flavors start to mingle beautifully. Taste the filling and add the second teaspoon of horseradish if you want a stronger horseradish punch. Then, beat in the tablespoon of milk until the mixture reaches a smooth, spreadable consistency-this helps when filling the peppers later.
Step 2: Prep the Banana Peppers
Wash your banana peppers thoroughly and pat them dry. Carefully slice them lengthwise from the stem end to the tip, making sure not to cut all the way through so they can hold the filling well. Use a spoon to gently scrape out the seeds and pith-the white membrane inside can be bitter and might add too much heat. Laying them on a parchment-lined baking sheet is an easy cleanup bonus.
Step 3: Stuff and Bake
Spoon the creamy horseradish filling evenly into each pepper half, smoothing the top just a bit. Sprinkle grated Parmesan cheese over the stuffed peppers to give them a golden, crispy finish in the oven. Bake in your preheated 375°F oven for 12 to 15 minutes or until the cheeses are melted and bubbly and the peppers are tender when pierced with a fork.
Pro Tips for Making Stuffed Banana Peppers with Cheesy Horseradish Filling Recipe
- Softening Cream Cheese: Let it sit at room temp for at least 30 minutes before mixing to avoid lumps.
- Adjusting Horseradish Heat: Horseradish varies in strength-start small and add more gradually for control.
- Seed Removal: Removing seeds and pith reduces bitterness and ensures tender, not spicy, bites.
- Baking Time: Keep an eye after 12 minutes-overbaking can make peppers too soft and the cheese dry.
How to Serve Stuffed Banana Peppers with Cheesy Horseradish Filling Recipe
Garnishes
I usually sprinkle fresh chopped parsley or chives on top after baking for a fresh, colorful touch that brightens each bite. Sometimes I ll add a tiny drizzle of good-quality olive oil for a silky finish. These garnishes don t just look pretty-they enhance the flavor and bring a little freshness that helps balance the richness.
Side Dishes
This recipe pairs wonderfully with a crisp green salad or some roasted veggies for a light meal. For something heartier, I love serving it alongside garlic mashed potatoes or a bowl of creamy polenta that soaks up the cheesy filling perfectly.
Creative Ways to Present
For parties, I like to arrange the stuffed peppers on a large platter lined with fresh greens and scatter edible flowers or microgreens for an elegant look. You can also stack them in mini serving dishes or ramekins for individual portions-makes for a fun and classy presentation that guests always ask about!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to three days. When I reheat them, I cover with foil and warm them gently in the oven to keep the peppers tender and the cheese melty without drying out.
Freezing
While I ve frozen the filling separately with good results, freezing stuffed peppers can sometimes make the texture a bit softer than I prefer. If you want to freeze, I recommend wrapping them tightly and reheating gently to help preserve flavor and texture.
Reheating
Reheat leftovers in a 350°F oven for about 10 minutes covered with foil, or until warmed through. Avoid microwaving if you want to keep that tender pepper texture and prevent the filling from becoming rubbery.
FAQs
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Can I use other peppers instead of banana peppers?
Yes! You can use other mild peppers like poblano or cubanelle, but keep in mind the flavor might shift slightly. Hot peppers will add more spice, so adjust the horseradish accordingly.
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Is horseradish necessary for the recipe?
While horseradish adds a unique zing that really defines this recipe, you can leave it out or substitute with a small amount of Dijon mustard if you prefer a milder flavor.
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Can I prepare these stuffed peppers ahead of time?
Absolutely! You can prepare the stuffed peppers up to a day in advance and keep them covered in the fridge. Bake them just before serving for best results.
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How spicy are these stuffed banana peppers?
The peppers themselves are mild, and the horseradish adds gentle heat that you control. This makes the dish accessible even if you re sensitive to spice.
Final Thoughts
This Stuffed Banana Peppers with Cheesy Horseradish Filling Recipe has become one of my absolute favorites for easy entertaining and weeknight indulgence alike. There s just something so comforting and satisfying about that creamy, cheesy filling paired with tender roasted peppers-the way the horseradish cuts through richness just seals the deal. I really hope you ll give it a try soon and discover, like I did, how a few simple ingredients can create such a memorable dish that your family and friends will keep asking for.
Print
Stuffed Banana Peppers with Cheesy Horseradish Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and creamy stuffed banana peppers filled with a blend of cream cheese, cheddar, horseradish, and Parmesan, baked to perfection. This easy appetizer or snack features mild peppers filled with a cheesy, flavorful filling that melts beautifully in the oven.
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded cheddar cheese (or your favorite cheese)
- 2 tsp horseradish (start with 1 tsp, add more to taste)
- 1 tablespoon milk
Peppers
- 1 pound mild banana peppers
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Filling: Using a hand mixer, beat together the softened cream cheese, shredded cheddar cheese, and 1 teaspoon of horseradish. Taste the mixture and add the second teaspoon of horseradish if you want a stronger flavor. Then, beat in the tablespoon of milk to loosen the filling slightly.
- Prepare Peppers: Wash the banana peppers thoroughly and pat them dry. Slice each pepper lengthwise from the stem end to the tip. Using a spoon, carefully scrape out the pith and seeds to create space for the filling.
- Fill Peppers: Arrange the cleaned pepper halves on a baking sheet lined with parchment paper. Evenly divide the cheese filling among the pepper halves, spooning it carefully into the cavity.
- Add Parmesan: Sprinkle the grated Parmesan cheese over the tops of the stuffed peppers for a golden crust when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the cheese is melted and bubbly and the peppers are fork tender.
Notes
- Choose mild banana peppers to keep the dish from being overly spicy.
- You can substitute cheddar cheese with your favorite melting cheese.
- Adjust the horseradish quantity carefully to match your spice preference.
- For easier cleanup, line your baking sheet with parchment paper.
- This recipe serves well as an appetizer or a side dish.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 140
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
