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Delicious Stuffed Banana Peppers

Rated as 5 out of 5 Stars

"Spicy meets sweet and creamy in these stuffed banana peppers. Makes a great snack or an appetizer for a party. Great for large groups as you can easily control the amount of spiciness. This is one of my favorites!"
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50 m servings 223
Original recipe yields 10 servings (10 stuffed peppers)


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  1. Soak toothpicks in water for 15 minutes.
  2. Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 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.
  5. 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.
  6. Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.


  • Cook's Notes:
  • 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

Per Serving: 223 calories; 19.7 4.9 7.8 59 406 Full nutrition

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LOVED THESE!!!!! I was skeptical that there wasn't going to be enough flavor in the filling, but I was was delicious! I baked mine at 400 degrees maybe 20-25 mins until the bacon was ...