These filled banana peppers combine sweet, creamy, and spicy flavors. makes a fantastic party snack or appetizer. Excellent for big gatherings because the level of spice may be readily controlled. One of my favorites is this.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 stuffed peppers |
Ingredients
- toothpicks
- 2 (8 ounce) packages cream cheese, softened
- ½ cup chopped sun-dried tomatoes
- 3 cloves garlic, minced, or more to taste
- 1 tablespoon chopped fresh cilantro
- 10 banana peppers
- 10 slices peppered bacon, or to taste
Instructions
- Soak toothpicks in water for 15 minutes.
- Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a ‘T’. Remove seeds, as desired, using a paring knife.
- Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
- Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.
- Hungarian peppers are an excellent alternative to banana peppers if you like a little more heat and spice.
- Grilling is an excellent option for these tasty peppers, but keep a bottle of water handy to put out little fires from dripping bacon. You can also bake these on a baking sheet lined with aluminum foil at 400 degrees F (200 degrees C).
- The cream cheese filling can be prepared ahead of time and refrigerated or frozen.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 406 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I added a little bit of chopped fresh jalapeno too. It was very good.
Fabulous recipe.
Wow! These are so good I can’t wait to grow more banana peppers so I can make more. Actually I will put peppers on the grocery list. They were fairly easy to make. And of course you can’t go wrong if it’s wrapped in bacon
LOVED THESE!!!!! I was skeptical that there wasn’t going to be enough flavor in the filling, but I was wrong…it was delicious! I baked mine at 400 degrees maybe 20-25 mins until the bacon was done. Great use of banana peppers from the garden. I will def be making these again~YUM! Thanks for sharing. 🙂