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Chef Ava

Cowboy Cream Cheese Stuffed Banana Peppers

Tender baked banana peppers stuffed with a creamy, cheesy filling made with cream cheese, sharp cheddar, Parmesan, Dijon mustard, savory herbs, garlic, and a touch of cayenne.
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Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 stuffed pepper halves
Course: Appetizer, Side Dish
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mild banana peppers
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon whole-grain Dijon mustard
  • 1 teaspoon dried chives
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Equipment

  • large baking sheet
  • parchment paper
  • medium mixing bowl
  • Small spoon
  • oven

Method
 

  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Wash the banana peppers and pat them completely dry. Slice each pepper lengthwise from the stem to the tip.
  2. Use a small spoon to carefully remove the seeds and white membranes from each pepper half. Arrange the peppers cut-side up on the prepared baking sheet.
  3. In a medium bowl, combine the softened cream cheese, shredded cheddar, Dijon mustard, dried chives, dried parsley, garlic powder, lemon juice, paprika, black pepper, and cayenne pepper. Stir until the mixture is thick, creamy, and evenly combined.
  4. Divide the cream cheese mixture evenly among the pepper halves. Gently press the filling into each pepper, but avoid piling it too high.
  5. Sprinkle the grated Parmesan evenly over the stuffed peppers.
  6. Bake for 15–18 minutes, or until the peppers are tender and the filling is hot, melted, and bubbling around the edges.
  7. For an extra golden and bubbly topping, switch the oven to broil and cook for 1–2 minutes. Watch carefully during this step because the Parmesan can brown very quickly.
  8. Remove the peppers from the oven and let them rest for about 5 minutes. This gives the hot cheese filling a chance to settle slightly and makes the peppers easier to serve.

Notes

Use softened cream cheese for a smooth filling. Pat the peppers dry after washing and remove the seeds and white membranes. Do not overfill the peppers. For the best golden finish, broil for 1–2 minutes while watching closely because the Parmesan can brown quickly. Let the peppers rest for about 5 minutes before serving.