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Stuffed Banana Peppers Recipe

I received this recipe from a customer while working at my sister's produce market. The peppers can be made a day in advance, making them great for get-togethers. —Cathy Kidd, Medora, Indiana

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Stuffed Banana Peppers Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

20 20

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
1 cup (4 ounces) finely shredded cheddar cheese
5 bacon strips, cooked and crumbled
8 mild banana peppers (about 6 inches long), halved lengthwise and seeded

Directions

In a small bowl, combine the cream cheese, salad dressing mix, cheese and bacon until blended. Pipe or stuff into pepper halves. Cover and refrigerate until serving. Cut into 1-1/4-in. pieces. Yield: 8-10 servings.

Editor's Note: When cutting banana peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Facts 3 appetizers equals 239 calories, 21 g fat (13 g saturated fat), 65 mg cholesterol, 487 mg sodium, 6 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Stuffed Banana Peppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p42

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Stuffed Banana Peppers

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Reviewed on Sep. 27, 2011 by cateyes1064

i'm sorry ... this was the wrong pepper recipe that I rated ... It looks great, but did not try this one! The one I tried was "hot"

Reviewed on Sep. 27, 2011 by cateyes1064

I've made these twice, 2nd time I froze them and when ready to cook, sprinkled on oil and baked as directed. They have a definite punch of hot, very, very good!