Stuffed peppers are one of those classic appetizers that always seem to disappear first at parties, but I’ll be honest—traditional versions can feel a little heavy and dated. That’s why I started experimenting with banana peppers instead of the usual bell peppers or jalapeños. They’re milder, a little tangy, and just the right size for a two-bite snack. The real twist here is how I lighten things up and add a punch of flavor with sun-dried tomatoes and fresh cilantro in the filling, skipping the usual sausage or heavy meats. Plus, wrapping them in peppered bacon means you get all the smoky flavor you want, but with a lot less fuss than deep-frying or breading.
What I like about this recipe is how it fits into real life. You can prep the filling ahead, stuff the peppers when you have a minute, and then just toss them on the grill when guests arrive. No need to heat up the kitchen or dirty a bunch of pans. The combination of creamy cheese, savory bacon, and the brightness from tomatoes and herbs makes these stuffed banana peppers feel modern and fresh, not old-school greasy. And if you’re trying to eat a bit cleaner, you’ll appreciate that you can swap in lighter cheeses or even skip the bacon for a vegetarian version that still tastes great.
This recipe is also a problem-solver for anyone who wants a crowd-pleasing appetizer that doesn’t require a culinary degree or a ton of time. It’s easy to scale up or down, and you can tweak the filling to match what you have on hand. I’ve even served these as a side with grilled chicken or fish for a weeknight dinner that feels a little special. If you’re looking for a way to bring a classic party snack into the 21st century—without sacrificing flavor or adding a bunch of processed ingredients—these stuffed banana peppers are definitely worth a try.
A Fresh Take on a Classic: Delicious Stuffed Banana Peppers
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In Your Basket
- 2 (8 oz) packs cream cheese, softened
- ½ cup sun-dried tomatoes, chopped
- 3 cloves garlic, finely minced
- 1 tablespoon fresh cilantro, chopped
- 10 banana peppers
- 10 slices peppered bacon
- Toothpicks (soaked in water)
Start Here
- Begin by soaking your toothpicks in water for at least 15 minutes. This step helps prevent them from burning on the grill—don’t skip it.
- In a medium bowl, combine the softened cream cheese, chopped sun-dried tomatoes, minced garlic, and cilantro. Mix until the filling is smooth and everything is evenly distributed. The mixture should be creamy and hold its shape when spooned.
- Preheat your grill to medium heat. Lightly oil the grates to help prevent sticking.
- Take each banana pepper and make a lengthwise slit, being careful not to cut all the way through. Near the stem, make a shallow crosswise cut (about ¼ inch deep) to create a “T” shape. Gently remove the seeds with a small knife if you want less heat.
- Fill each pepper generously with the cream cheese mixture. Wrap each stuffed pepper with a slice of peppered bacon, then secure it by inserting a soaked toothpick through the center. Make sure the filling is sealed in so it doesn’t leak out during grilling.
- Place the peppers on the grill. Cook for 15 minutes, then carefully flip them and grill for another 10 minutes, or until the bacon is crispy and golden. Turn gently to keep the filling intact. The peppers should be tender and the bacon fully cooked.
Minimalist Ingredient Substitutions
If you want to lighten things up, swap half the cream cheese for plain Greek yogurt or whipped cottage cheese. Both options cut down on fat and add a bit of protein. For a vegetarian version, skip the bacon and brush the peppers with a little olive oil before grilling—they’ll still get a nice char. If you don’t have sun-dried tomatoes, try roasted red peppers or finely chopped olives for a similar savory kick. Fresh parsley or basil can stand in for cilantro if you prefer a different herb profile.
Plating Ideas for Elegant Simplicity
For a clean, modern look, slice the stuffed banana peppers in half on a diagonal and arrange them on a white platter. Sprinkle with extra chopped cilantro or a dusting of smoked paprika for color. If you’re serving these as a side, nestle them alongside grilled proteins or a simple salad. For parties, use small bamboo skewers instead of toothpicks for a more polished presentation. Minimal garnishes keep the focus on the vibrant filling and golden bacon.
How to Store with Zero Waste in Mind
Store any leftover stuffed banana peppers in an airtight container in the fridge for up to 3 days. To avoid waste, remove the toothpicks before storing and reuse them if possible. If you have extra filling, use it as a spread for sandwiches or as a dip for raw veggies. Leftover peppers can be chopped and added to omelets or grain bowls. If you’re meal prepping, assemble the peppers ahead and grill them fresh for best texture.
Cooking Tips to Let Core Flavors Shine
Don’t overstuff the peppers—a generous but not overflowing amount of filling ensures even cooking and keeps the bacon from slipping off. Use room-temperature cream cheese for the smoothest filling. Grill over medium heat so the bacon crisps without burning before the peppers are tender. If you’re using thinner bacon, check for doneness a few minutes early. Let the peppers rest for a couple of minutes before serving so the filling sets slightly and doesn’t ooze out.
Minimalist Seasonal Twists
In summer, swap sun-dried tomatoes for fresh cherry tomatoes, finely chopped and drained, for a lighter, juicier filling. In the fall, add a pinch of smoked paprika or roasted pumpkin seeds for a nutty crunch. For spring, try mixing in chopped green onions or a squeeze of lemon juice for brightness. In winter, a bit of crumbled feta or goat cheese adds richness without heaviness. Adjust the herbs to match what’s in season or what you have on hand.
Your Questions Answered
Can I bake these stuffed banana peppers instead of grilling?
Yes, you can bake them in the oven if grilling isn’t an option. Place the stuffed and wrapped peppers on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20–25 minutes, turning once halfway through. Broil for 2–3 minutes at the end if you want extra-crispy bacon. Keep an eye on the filling to make sure it doesn’t bubble out.
How spicy are banana peppers compared to jalapeños?
Banana peppers are much milder than jalapeños, making them a great choice for families or anyone who prefers less heat. Removing the seeds will make them even milder. If you want more kick, you can leave some seeds in or use a hotter pepper variety. This recipe is designed to be approachable for most palates.
What’s the best way to soften cream cheese quickly?
If you forgot to take the cream cheese out ahead of time, cut it into small cubes and let it sit at room temperature for 15–20 minutes. You can also microwave it in 10-second bursts, stirring in between, until just soft. Don’t overheat or it may become runny and hard to work with.
Can I make these ahead for a party?
Absolutely! You can assemble the stuffed and wrapped peppers up to a day in advance. Store them covered in the fridge, then grill or bake just before serving. For best results, let them sit at room temperature for 15 minutes before cooking so they heat evenly.
What if I can’t find peppered bacon?
If peppered bacon isn’t available, use regular bacon and sprinkle freshly ground black pepper over each slice before wrapping the peppers. You can also try turkey bacon for a lighter option, but keep in mind it may cook faster and get crispier, so watch closely to avoid burning.
How do I keep the filling from leaking out?
Make sure not to overfill the peppers and wrap the bacon snugly around each one. Securing with a toothpick through the center helps keep everything in place. Turn the peppers gently on the grill and avoid high heat, which can cause the filling to expand and spill out. Letting them rest briefly before serving also helps the filling firm up.
Delicious Stuffed Banana Peppers
Equipment
- grill
Ingredients
- 2 8 oz packs cream cheese softened
- 1/2 cup sun-dried tomatoes chopped
- 3 cloves garlic finely minced
- 1 tablespoon fresh cilantro chopped
- 10 banana peppers
- 10 slices peppered bacon
- toothpicks (soaked in water)
Instructions
- Begin by soaking the toothpicks in water for about 15 minutes to prevent them from burning when grilling.
For Stuffing:
- In a bowl, mix together cream cheese, sun-dried tomatoes, minced garlic, and cilantro until fully blended and creamy.
For Grilling:
- Preheat your outdoor grill to medium heat and lightly oil the grill grates to avoid sticking.
- Carefully slice each banana pepper lengthwise without cutting through completely and create a ¼ inch deep crosswise slit near the stem. Remove seeds if less heat is desired.
- Fill each pepper generously with the cream cheese mixture, then wrap each stuffed pepper with a slice of bacon. Secure by inserting a soaked toothpick through the center.
- Place the prepared peppers on the grill and cook for 15 minutes, then flip and grill for an additional 10 minutes or until the bacon is golden and crispy, turning gently to keep the filling intact.
