Go Back

Banana Pepper Recipe

Grilled banana pepper halves with molten cream cheese–cheddar filling, lightly charred until the edges bubble. This smoky appetizer uses whole peppers, crisp bacon crumble, and a savory blend of spices for a hot, melty finish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Banana Pepper Filling
  • 12 banana peppers, whole Use whole peppers for lengthwise halving.
  • 8 oz cream cheese, softened Soften until spreadable to fill easily.
  • 1 cup shredded sharp cheddar Shred fresh if possible for best melt.
  • 4 bacon, cooked and crumbled Cook and crumble before mixing.
  • 2 tbsp fresh chives, chopped Chop finely for even distribution.
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper Season to taste; measure lightly if needed.
  • 1 tbsp olive oil for grilling Brush on cut sides and grill grates as needed.

Equipment

  • 1 grill

Method
 

Prep the peppers
  1. Slice the banana peppers lengthwise and remove the seeds carefully, keeping the pepper halves intact for grilling.
  2. Brush the grill surface lightly with olive oil, then place the pepper halves cut-side up on medium heat.
Make the cheese filling
  1. In a mixing bowl, combine softened cream cheese, shredded sharp cheddar, cooked and crumbled bacon, chopped chives, garlic powder, smoked paprika, and salt and pepper until evenly mixed.
Stuff and grill
  1. Fill each pepper half generously with the cream cheese mixture, mounding slightly so it stays in place during grilling.
  2. Brush the stuffed peppers with olive oil and grill over medium heat for 6–8 minutes, until the skins are slightly charred and the filling is hot and bubbling at the edges.
Serve
  1. Serve immediately with a drizzle of hot sauce or ranch for contrasting tang and creaminess.

Notes

Pro tip: Grill cut-side up so the filling doesn’t fall out. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet or oven until hot. Freezing is not recommended because the pepper texture softens after thawing. For a lower-fat swap, use reduced-fat cream cheese and partially reduced-fat cheddar while keeping the bacon amount or swapping for turkey bacon.