Plated and Ready to Eat - Cheesy Stuffed Banana PeppersThis is one of those recipes that is an instant hit with any crowd of football lovers.  Especially in Buffalo.  Stuffed banana peppers are a way of life around here.  Almost as much as chicken wings.  Some variation of stuffed banana peppers can be found on just about every menu in the city, and you can probably see why. What’s better than a variety of cheese and herbs (sometimes sausage, too) stuffed into big and spicy banana peppers, then broiled until blistered and oozing with cheese.  They make a great base for a big day of tailgating outside the stadium.  Or, if you’re hanging out at home they’ll be perfect for a big day of sitting on your couch, staring at the TV, and flipping through the NFL package channels, trying to find a game that’s not on commercial break.

These stuffed peppers are super simple to make.  In fact, you could even make them the night before and then just broil them on game day.  Plus, we’re sharing a couple of tricks and tips to help stuff these peppers with success.  First, use a pair of disposable gloves for preparing and stuffing the peppers.  I can’t tell you how many times I’ve cut peppers, scraped out the seeds, and then later rubbed my eyes (or tried to take out my contacts) forgetting that I had just handled multiple hot peppers.  It’s so not fun to watch the TV when your eyes are practically on fire.   Next, use the end of a spoon or fork to remove the seeds from the pepper, instead of trying to scrape them out with your fingers.  This will easily remove the seeds and ensure that you don’t split the pepper.

Blanching Hot Banana Peppers

Our next tip is to use a knife to cut a slit at the bottom of the peppers.  This will help the hot air escape from the pepper as they are broiling, instead of pushing all of the cheese up and out of the pepper. The last (and most important) trick is to fill the peppers by rolling the cheese mixture into a log that is approximately the same size as the pepper.  Then simply stick the cheese mixture log into the pepper and push it down to the pepper’s tip. This eliminates the need to jam big spoonfuls the cheese mixture into the very bottom of the pepper, which never works out well.  You definitely want the mixture to fill every bit of the pepper, not just the top.  No one likes an understuffed pepper.

Stuffing Banana Peppers with Four Cheese mixture

Use these tricks and the peppers will practically stuff themselves! This spicy appetizer is a perfect way to kick off Super Snackin’ Sunday.  All you need now is your favorite beverage to wash down all of that cheesy, spicy goodness.

Cheesy Stuffed Banana Peppers cut for eating

Cheesy Stuffed Banana Peppers

Serves 15
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Appetizer, Side Dish, Snack


  • 15 large banana peppers
  • 1lb cream cheese (softened)
  • 1/2 cup romano cheese
  • 1/2 cup parmesan cheese
  • 1/2 cup shredded asiago
  • 3 green onions (minced, yield about 1/4 cup)
  • 1/4 cup parsley (chopped)
  • 1 teaspoon garlic powder
  • 1 sleeve Ritz crackers (crushed, yield about 1 cup)
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 loaf Italian bread (sliced into 1 inch pieces)
  • greek or italian dressing (for serving)


1. Prepare the peppers (we recommend using disposable gloves while making these) - Cut off the tops and use the end of a spoon to remve the seeds. Prepare an ice bath with ice and water. Blanch pepper in a pot of boil water for 5 - 8 minutes, until softened. Immediately plunge into an ice bath to sotp the cooking process.
2. Prepare the filling by combining all cheeses, green onion, parsley, garlic powder, cracker crumbs, and red pepper flake in a large mixing bowl. Season with peppers. Use hands to mix together all ingredients.
3. Use a knife to cut a slit at the bottom of the peppers (this will help the air release from the peppers while cooking). Roll a portion of the cheese mixture into a thin log. Stuff the into the pepper and push the mixture down to ensure it fills the entire pepper. Repeat with all peppers.
4. Crush up a few extra crackers (or use some bread crumbs), and dip each pepper top into the cracker crumbs to seal the cheese in.
5. Preheat oven to broiler setting. Place peppers on a baking sheet. Drizze olive oil on top of all peppers. Broil for 10 minutes, turning peppers halfway through cooking, until peppers are blistered and cheese is melted. Remove and let cool slightly.
6. While peppers are cooking, grill slices of bread. Serve peppers on top of bread slices. Top with greek dressing.

Lucky for you, I already have you covered with a great way to use up any leftovers from this Super Snackin’ Sunday.  It’s our quick and easy Stuffed Banana Pepper & Chicken sandwiches.  In fact, this recipe is one of the most viewed posts on our blog!  And, I can see why.  How can you not love turning appetizers into a full-fledged dinner!? This sandwich uses the leftover banana peppers, some roasted chicken, and two big slices of hearty ciabatta bread.  If you haven’t prepared these sandwiches for your family yet, what are you waiting for?  There’s football on Monday, too!

Need more Super Snackin’ Sunday ideas?

Plated Brie with Apple-Pepper Chutney and Crispy BaconBaked Brie with Apple-Pepper Chutney and Crispy Bacon

Chicken Wing Dip with cruditeChicken Wing Dip 

Shared with Scrumptious Sunday, Melt in Your Mouth Monday, On the Menu Monday, Totally Tasty Tuesdays, Talent Show Tuesdays

Share the Big Flavors!

11 Responses to Super Snackin’ Sunday: Cheesy Stuffed Banana Peppers

  1. Wow, these peppers look wonderful! I’m always looking for new and different football snacks, so this is great!

    • Mrs. Big Flavors says:

      Thanks! Each Sunday I’m posting a new snack or appetizer to make for a full day of football watching. Nothing like a Sunday of relaxing and eating!

  2. Mmmmnnn! This definitely looks like game worthy food.

  3. Love your site and can’t wait to try these out next Sunday…(Springsteen show in Hamilton this Sunday!)

    Love the sweatshirt as well ;-)

    • Mrs. Big Flavors says:

      Thank you! I think you’ll enjoy these peppers :)

      Saw him in Buffalo in April and going on 10/30 to the show in Rochester. Such a great show!

  4. Fun! I made something similar to this once and they were amazing! You stuffed yours better though. I cut mine down the side and used sausage and cream cheese and they didn’t stay together well enough. Great post!

  5. Kate says:

    This recipe kicks butt! My husband & I enjoyed these a few weeks back & I went back to the NT Farmer’s market for more banana peppers & cheese from Tina’s today. I’m a baker and a little trick that I used to stuff the peppers was to spoon the filling into a disposable piping bag and then pipe the filling into the

    Again, thanks much for the recipe – it rocks!

    • I don’t know how I missed this comment in August, so sorry for the late response! Thank you for sharing your positive feedback on the recipe!! It is one of our favorites, especially with fresh farm produce.

  6. Nicole says:

    Stumbled across this recipe and don’t know how I missed the Buffalo sweatshirt the first couple times:-) Go Bills…and Sabres…and Bisons…and Bulls! Trying these this weekend. Thanks for the recipe!

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