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
Units
Scale
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
