Can I use bell peppers instead of banana peppers?

Absolutely! Bell peppers work great for stuffed peppers - just know they'll need slightly longer cooking time (about 30-35 minutes in the oven since they're thicker). I recommend cutting them in half lengthwise instead of just topping them for easier filling. The sweet flavor pairs wonderfully with both the sausage and cream cheese bacon filling!

What's the best way to store leftover stuffed banana peppers?

Leftovers? (If you're lucky enough to have any!) I pop mine in an airtight container in the fridge for up to 3 days. They reheat beautifully in the air fryer at 350°F for 4-5 minutes - just enough to warm through without overdoing the peppers.

How can I make these stuffed peppers spicier?

Bring the heat! For spicy stuffed peppers, jalapeños are my go-to substitute. Just remember to wear gloves when handling them and remove all the seeds unless you really want to feel the burn. Another trick? Add a pinch of cayenne or crushed red pepper flakes to your sausage mixture. My brother swears by mixing in some diced pickled jalapeños for extra kick!

Can I prep these cheesy banana peppers ahead of time?

You bet! I often stuff the peppers a few hours before cooking and keep them covered in the fridge. Just pull them out while preheating the oven or grill so they're not ice-cold when they hit the heat. The filling actually benefits from the flavors melding together - it's one of those rare recipes where advance prep makes it even better!

15-Minute Stuffed Banana Peppers - Irresistibly Easy App

Stuffed Banana Peppers

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Mild banana peppers filled with sausage, cheese, or cream cheese and bacon mixes. Perfect for grilling, baking, or air frying. Freezer-friendly for game-day appetizers.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 8 servings 1x
Category: Appetizer
Method: Grilling, Baking, Air Frying
Cuisine: American
Diet: Low Carb

Ingredients

Scale

8 banana peppers
1/2 lb ground sausage
4 oz cream cheese
1/2 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
1/4 tsp garlic powder
1/4 tsp black pepper

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Instructions

Preheat oven to 375°F or grill to medium heat.
Cut tops off peppers and remove seeds.
Cook sausage in a pan until browned. Drain fat.
Mix sausage, cream cheese, cheddar cheese, bacon, garlic powder, and black pepper in a bowl.
Stuff peppers with the mixture.
Bake for 20-25 minutes or grill for 10-12 minutes until peppers soften.
For air frying, cook at 375°F for 8-10 minutes.

Notes

Freeze unbaked stuffed peppers for up to 3 months. Thaw before cooking.
For a spicier version, use hot banana peppers.

Nutrition

Serving Size: 1 pepper
Calories: 180
Sugar: 2g
Sodium: 320mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg

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