Creamy Ranch Stuffed Banana Peppers with Bacon Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings


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

Nutritional Facts

3 each: 239 calories, 21g fat (13g saturated fat), 65mg cholesterol, 487mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 8g protein.


  1. 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.
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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Barbara Grider User ID: 5092915 57351
Reviewed Jul. 29, 2013

"I do not see cooking directions. Help!"

cateyes1064 User ID: 1655737 63098
Reviewed Sep. 27, 2011

"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""

cateyes1064 User ID: 1655737 206770
Reviewed Sep. 27, 2011

"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!"

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