3 Roasted Banana Peppers Recipe

Preheat & Prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Rinse the banana peppers and pat dry. Slice each pepper lengthwise and remove seeds and membranes to create a boat for stuffing. Keep stems intact if desired for presentation.

Brush the cut sides and outer skin lightly with 1 tablespoon olive oil and season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Make the Filling

In a medium bowl, combine 4 oz softened cream cheese with 1 cup shredded mozzarella, 1/2 cup shredded sharp cheddar, and 1/4 cup grated Parmesan. Mix until evenly blended.

Stir in 1 tablespoon finely chopped fresh parsley, 1 minced garlic clove, 1/2 teaspoon lemon zest, and 1/4 teaspoon red pepper flakes. Taste and adjust seasoning with a pinch more salt or pepper if desired.

If the mixture is very stiff, loosen with 1–2 teaspoons milk or olive oil so it is easily spoonable but not runny.

Stuff the Peppers

Divide the cheese mixture evenly among the 3 prepared pepper halves (or whole peppers if left intact), pressing the filling gently so it fills the cavity and mounds slightly above the rim.

If using, sprinkle 2 teaspoons breadcrumbs evenly over the stuffed peppers and drizzle about 1 teaspoon extra virgin olive oil over the tops for better browning.

Arrange the stuffed peppers on the prepared baking sheet, cut side up. Roast in the preheated oven for 15–20 minutes, until the cheeses are bubbly and the peppers are tender with some blistering at the edges. If you want more browning on top, switch oven to broil for the final 1–2 minutes—watch closely to prevent burning.

Remove peppers from oven and let rest 3–5 minutes. Garnish with fresh basil or parsley leaves. Serve warm as an appetizer or side.

Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes.