Coming up with crowd-pleasing appetizers for game day gatherings or backyard BBQs can feel like a real puzzle. Let’s face it – you want something that’s not just tasty, but also easy to prep ahead of time and different enough from the usual chips and dip routine that everyone’s tired of seeing.
That’s where these bacon wrapped cheese stuffed banana peppers come in: they’re the perfect mix of spicy and savory, super simple to put together, and can even be prepped the night before. Plus, they’re basically impossible to mess up, which is always a win in my book.
Why You’ll Love These Bacon Wrapped Stuffed Peppers
- Perfect party appetizer – These peppers are always a hit at gatherings – they’re easy to pick up and eat, and everyone loves the combination of creamy filling and crispy bacon.
- Make-ahead friendly – You can stuff the peppers and wrap them in bacon ahead of time, then just pop them in the oven when you’re ready to serve.
- Simple ingredients – With just 6 main ingredients, you can create these impressive-looking appetizers without any fancy or hard-to-find items.
- Customizable heat level – Banana peppers are naturally mild, but you can choose spicier peppers or add hot sauce to the filling if you want to kick up the heat.
What Kind of Banana Peppers Should I Use?
For this recipe, you’ll want to look for fresh banana peppers that are firm and bright yellow-green in color. These peppers are usually mild to medium in heat level, making them perfect for stuffing since they won’t overwhelm the other flavors. Fresh banana peppers typically range from 4-6 inches long – try to pick ones that are similar in size so they’ll cook evenly. If you can’t find fresh banana peppers, you could use Hungarian wax peppers as a substitute, though they tend to be a bit spicier. Just remember to remove the seeds and membranes before stuffing to keep the heat level manageable and create more room for the filling.
Options for Substitutions
Need to switch things up with this recipe? Here are some handy substitutions you can try:
- Cream cheese: If you’re out of cream cheese, try using ricotta mixed with a little sour cream, or mascarpone cheese. For a lighter version, you could use Neufchâtel cheese, which has less fat but similar texture.
- Sun-dried tomatoes: You can swap these with roasted red peppers, chopped olives, or even fresh cherry tomatoes that you’ve quickly pan-roasted to concentrate their flavor.
- Banana peppers: While banana peppers give this dish its signature taste, you could use Hungarian wax peppers or even medium-sized jalapeños if you like more heat. Just remember that changing the pepper will change the spice level!
- Peppered bacon: Regular bacon works just fine here. You can also use turkey bacon, though it won’t get quite as crispy. If using regular bacon, just add some extra black pepper to the filling.
- Cilantro: Not a cilantro fan? Use fresh parsley or basil instead. Each will give a different but equally good flavor to the filling.
- Fresh garlic: In a pinch, you can use 1/2 teaspoon of garlic powder for every clove of fresh garlic called for in the recipe.
Watch Out for These Mistakes While Cooking
The biggest challenge when making bacon-wrapped peppers is getting the bacon to cook evenly – make sure to wrap it tightly and secure with toothpicks at both ends to prevent the bacon from unwrapping during cooking.
Temperature control is crucial: starting in a cooler oven (around 350°F) allows the cream cheese filling to heat through without the bacon burning, then finishing under the broiler for 2-3 minutes will crisp up the bacon perfectly.
A common error is not removing enough seeds from the banana peppers – while you want to keep some heat, leaving too many seeds can overpower the creamy filling, so take time to clean them thoroughly.
For the best texture and flavor, let the cream cheese mixture come to room temperature before stuffing, and pat your banana peppers dry after cleaning them – this helps the bacon stick better and ensures a crispy finish rather than a steamy one.
What to Serve With Bacon Wrapped Banana Peppers?
These cheesy, bacon-wrapped peppers make an amazing appetizer, but they can easily become part of a larger meal too! Since they’re rich and indulgent, I like to serve them with something fresh and light like a crisp garden salad or some grilled corn on the cob. For a casual gathering, they pair really well with other finger foods like wings, sliders, or a plate of fresh veggies and ranch dip. If you’re serving them as a main dish, try them alongside some fluffy white rice or quinoa to soak up all that delicious cream cheese and bacon goodness.
Storage Instructions
Keep Fresh: These bacon wrapped peppers are best enjoyed fresh, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. The bacon might lose some of its crispiness, but they’ll still taste great!
Make Ahead: Want to prep these in advance? You can stuff the peppers and wrap them in bacon up to 24 hours before cooking. Just keep them covered in the fridge until you’re ready to pop them in the oven. This is super handy when you’re planning a party or gathering.
Warm Up: To enjoy leftover stuffed peppers, heat them in the oven at 350°F for about 10-15 minutes until they’re warmed through. You can also use the microwave, but the bacon won’t be as crispy. A quick trip under the broiler can help crisp up the bacon again!
| Preparation Time | 15-25 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 40-50 g
- Fat: 100-110 g
- Carbohydrates: 30-40 g
Ingredients
- Toothpicks, for securing
- 2 packages (8 oz each) cream cheese, at room temperature
- 1/2 cup sun-dried tomatoes, chopped
- 3 minced garlic cloves, or to preference
- 1 tbsp chopped fresh cilantro leaves
- 10 banana chili peppers
- 10 pieces peppered bacon, or as needed
Step 1: Soak the Toothpicks
- toothpicks, for securing
Place the toothpicks in a bowl of water and let them soak for about 15 minutes.
Soaking helps prevent the toothpicks from burning on the grill.
Step 2: Make the Cream Cheese Filling
- 2 packages (8 oz each) cream cheese, at room temperature
- 1/2 cup sun-dried tomatoes, chopped
- 3 minced garlic cloves, or to preference
- 1 tbsp chopped fresh cilantro leaves
In a large bowl, combine the room temperature cream cheese, chopped sun-dried tomatoes, minced garlic, and chopped fresh cilantro leaves.
Mix thoroughly until everything is evenly incorporated.
I like to let the filling sit for a couple of minutes to allow the flavors to meld.
Step 3: Prepare the Banana Peppers
- 10 banana chili peppers
Using a paring knife, carefully cut a slit lengthwise through each banana chili pepper without slicing all the way through.
Then cut a horizontal slit about 1/4 inch from the stem, forming a ‘T’ shape.
Remove the seeds as desired to control spice level and make room for the filling.
If you want less heat, be sure to remove as many seeds as possible.
Step 4: Stuff and Wrap the Peppers
- banana chili peppers, prepared (from Step 3)
- cream cheese filling (from Step 2)
- 10 pieces peppered bacon, or as needed
- toothpicks, soaked (from Step 1)
Using a small spoon, fill each prepared banana chili pepper (from Step 3) with the cream cheese mixture (from Step 2).
Next, wrap each stuffed pepper with a piece of peppered bacon, ensuring it covers the filling.
Secure each pepper by sliding a soaked toothpick (from Step 1) through the center to keep the bacon in place and the pepper closed.
Step 5: Grill the Stuffed Peppers
Preheat your outdoor grill to medium heat and lightly oil the grate to prevent sticking.
Place the stuffed, bacon-wrapped peppers (from Step 4) on the grill.
Cook for about 15 minutes, then turn the peppers and continue cooking until the bacon is crisp, about 10 minutes more.
I love letting the bacon get extra crispy for a smokier flavor.
