How to make stuffed banana peppers

Hey there everyone!  How you doing?  We are unwinding from a fabulous weekend packed full of fun and family.

My in-laws from Buffalo were in and we took them to the Biltmore estates on Saturday.  It’s so nice to be close in proximity to take a day trip.

My in-laws love to go, go, go and eat!

Banana peppers stuffed

We are a foodie family for sure and I am really enjoying sharing some recipes with you.  Everything I share is easy, otherwise you would not see it here.

Today, I am sharing How to make stuffed banana peppers.

My mother-in-law works at a pizzeria and this woman can work a kitchen like no other.

This is her recipe and she has been making them for years.


I can tell you for certain, this will be a new staple of appetizer for your parties too.

You can find these banana peppers in your fresh produce aisle.

Every time my in-laws are here visiting we usually host a party.  

These stuffed banana peppers are  a huge request. Stuffed banana pepper topped with provolone

  One thing I want to stress when making these peppers is to be sure to de seed and remove the white membranes inside.  Otherwise

you will be singing the song this girl is on FIRE!

Seriously, they would be way too hot.  Recipe down below in the recipe box.


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Stuffed Banana peppers
Serves 10
Write a review
Cook Time
20 min
Cook Time
20 min
  1. 2 cups of grated parmesan cheese {any kind your taste buds prefer}
  2. 1 Cup of Bread crumbs
  3. 1 cup of Blue cheese
  4. 1 cup of extra virgin olive oil
  5. 3 T garlic minced
  6. 1 T Crushed red pepper {optional}
  7. Provolone
  1. Mix all of the above ingredients in a large bowl. Using rubber gloves stuff the peppers. Again, DO not forget to de seed and clean out the inside. Top with provolone and Bake at 450 degrees until the cheese is lightly browned, NOT burned. Ovens vary so just be sure to watch but it roughly takes around 20 minutes. Once removed from oven let stand for a few minutes and slice a few to make pieces. These are out of this WORLD!
  1. When de seeding your peppers be sure to wear rubber gloves. The last thing you want to do is rub your eyes afterwords. You will NOT be happy!



  1. Judy Acker says

    We grow the banana peppers that are not hot. They have a different taste than a bell pepper. And if you buy the non hot plants you have to remember 1 plant it away from the jalapeño peppers. We live in Tyler Texas

  2. says

    Those sound delicious and LOOK delicious, too, Debbie. Don’t you LOVE the Biltmore? It just fascinates me. We were lucky enough to be there one year when they brought the Christmas tree in! xo Diana

  3. Kristin says

    Curious ……which pizzeria does your mother-in-law work at? I wonder if stuffed banana peppers are considered to be regional to the Buffalo area. Looking forward to trying to make them!! Thanks!

  4. says

    They sound wonderful Debbie! I will add this to my recipe file. We love the Biltmore and live about 20 minutes from it. We have plans to head there later this week to see the flowers. One of our favorite places to eat there is at The Inn on Biltmore Estate. The Library is open for lunch and it has the best views.

  5. says

    Wowwww! These sound amazing! I love stuffed peppers but I’ve never had banana peppers. Yummmo! I love your Biltmore pics! Thanks for sharing it all!

  6. Kelly masucci says

    You mention blue cheese in ingredients and not provolone. You say to top with provolone. Is that an error or are both cheeses used in recipe. Thank you.

  7. Melinda says

    It is a regional thing–I am originally from Asheville–transplated to Buffalo; stuffed banana peppers is one of my favorite things about this awesome foodie city!

  8. Andea R says

    I love stuffed peppers of all kind. Want to try these as they look relish, however, we are not huge (especially hubby) blue cheese lovers….any other cheese you would recommend switching with? Goat cheese? TIA

  9. michele says

    we live in Pittsburgh area and we stuff them with pork sausage and top with provolone/mozzarella and bake them. These look so yummy


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