I stuffed banana peppers with Cowboy Cream Cheese and they disappeared before they even cooled
Ingredients
1 pound mild banana peppers, about 6–8 medium peppers
1 block (8 ounces) cream cheese, softened
1 cup shredded sharp cheddar cheese
1 tablespoon whole-grain Dijon mustard
1 teaspoon dried chives
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon lemon juice
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
⅓ cup grated Parmesan cheese
Instructions
1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Wash the banana peppers and pat them dry. Slice each pepper lengthwise from the stem end to the tip.
3. Use a small spoon to carefully remove the seeds and white membranes. Arrange the pepper halves cut-side up on the prepared baking sheet.
4. In a medium bowl, combine the softened cream cheese, cheddar cheese, Dijon mustard, chives, parsley, garlic powder, lemon juice, paprika, black pepper, and cayenne.
5. Stir until everything is evenly distributed and the filling is thick and creamy.
6. Divide the Cowboy Cream Cheese filling evenly among the banana pepper halves. Gently press the filling into each pepper without overfilling.
7. Sprinkle the Parmesan evenly over the stuffed peppers.
8. Bake for 15–18 minutes, or until the peppers are tender and the cheese filling is hot and melted.
9. For a more golden top, broil the peppers for 1–2 minutes at the end, watching them closely so they don’t burn.
10. Let the stuffed peppers rest for about 5 minutes before serving. Serve warm.
Prep Time: 15 minutes | Cooking Time: 15–18 minutes | Total Time: 30–33 minutes
See more on the next page
