Roasted Banana Peppers Recipe

Prepare peppers

Preheat oven to 425°F (220°C). Rinse the banana peppers and pat dry. Slice each pepper lengthwise and remove seeds and membranes to create open boats. If you prefer milder heat, remove all white ribs and seeds; for more heat, leave some seeds.

Blanch or roast peppers (optional)

To soften skins and remove raw bite, place cut peppers on a baking sheet, brush lightly with 1 tablespoon olive oil, and roast for 8–10 minutes until slightly blistered but still holding shape. Remove from oven and let cool slightly. (Alternatively, blanch peppers in boiling water 1–2 minutes and drain.)

Make cheese filling

In a medium mixing bowl, combine the softened cream cheese (8 oz) and ricotta (1 cup). Stir until smooth. Add shredded mozzarella (1 cup) and grated parmesan (1 tbs). Break in the egg and mix until incorporated — the egg will help bind the filling. Fold in minced garlic (2 tsp), chopped parsley (2 tbs), chopped basil (1 tbs), salt (adjust amount from the 3 tsp listed to taste; start with 1 tsp and reserve the rest), black pepper (1 tsp), and red pepper flakes (1 tsp). Add lemon juice (1 tsp) if using to brighten the flavor. Taste a small spoonful and adjust seasoning, but remember parmesan and cheeses add salt.

Fill peppers

Using a small spoon or piping bag, fill each pepper half with the cheese mixture, pressing gently so the filling contacts the pepper walls. Fill to just below the edge to avoid overflow when baking. You should have enough to fill about 12 pepper halves (or 6 whole banana peppers halved into two each).

Optional panko topping

If you want a golden crunchy top, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter and 1 teaspoon olive oil (from the 2 tbs). Toss until evenly moistened. Sprinkle a thin layer of the panko mixture over each filled pepper.

Bake

Arrange stuffed peppers on a lightly oiled baking sheet or in a shallow baking dish. Drizzle remaining 1 tablespoon olive oil over peppers. Bake in the preheated 425°F (220°C) oven for 12–16 minutes, until filling is heated through, cheese is melted, and tops are golden (panko will be crisp and golden). If you roasted the peppers earlier, bake time may be closer to 10–12 minutes just to heat through and brown tops.

Finish and serve

Remove from oven and let rest 3–5 minutes. Garnish with additional chopped parsley and a light dusting of grated parmesan if desired. Serve warm as an appetizer or side. Leftovers keep refrigerated up to 3 days; reheat in a 350°F (175°C) oven until warmed through to retain texture.