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Stuffed Banana Peppers

Stuffed banana peppers filled with a creamy cream cheese, cheddar, and crispy bacon mixture, then baked until golden at the edges. Bright pepper halves cradle a smoky, bacon-studded filling for a warm, savory bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

banana peppers
  • 8 banana peppers Halved and seeded
filling
  • 8 oz cream cheese
  • 0.5 cup shredded cheddar
  • 4 bacon Crisped and chopped
  • 1 green onion For topping before serving

Equipment

  • 1 sheet pan

Method
 

Prep the peppers and filling
  1. Halve the banana peppers and remove the seeds so the pepper halves can hold the filling. Keep cut sides open and ready to stuff.
  2. Mix the cream cheese, shredded cheddar, and crisped chopped bacon until evenly combined. The mixture should look thick and creamy with bacon bits throughout.
  3. Stuff each pepper half with the cream cheese mixture, pressing lightly so the filling stays in place. Mound the filling slightly over the top for a golden bake.
Bake and finish
  1. Bake the stuffed banana peppers at 375F for 20 min, until the filling is hot and the edges are golden. Place them on a sheet pan during baking for even heat.
  2. Top with green onion before serving so it adds a fresh, bright finish. Serve warm for the best creamy center.

Notes

For cleaner stuffing, keep the pepper halves open by trimming any thick ribs from the cut sides, then pat dry before filling. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the peppers soften and the dairy filling can change texture. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the bacon amount the same.