In many Buffalo, NY restaurants you will find stuffed banana peppers on the menu. There are different versions. Some make them with sausage, others make them with ground beef, and many prepare them without meat and use a variety of sharp cheese. They are all delicious but my favorite stuffed banana pepper recipes are the ones that use only cheese. Each bite is oozing with tang from the cheese and heat from the pepper. So good!
Over the holidays I decided to put together a new party dip recipe using stuffed banana peppers as inspiration. Typically, I makeartichoke and spinach dip for parties but I wanted something different – I felt like I was getting party dipped typed cast!
I did use my artichoke and spinach dip as starting point. The cream cheese/greek yogurt base for that recipe works so I use itas the foundation. Then I research stuffed banana pepper recipes and also asked friends for their stuffed banana pepper opinion.
I decided to go with fresh banana peppers. Originally, I wanted to use jarred banana pepper rings because it was easier. However, my husband and many friends convinced me otherwise. So I went with fresh and happy I did. You just can’t beat the flavor of fresh banana peppers. I highly recommend wearing plastic gloves when handling the banana peppers. I did not because I just didn’t think I needed too. Well I was wrong. The oil from the peppers got on my skin and my hands felt like they were on fire later that night. Next time I make this I will wear gloves.
Next up was the cheese. There are so many different cheese combinations restaurants use. Mostly, you will find stronger cheese like asiago, parmesan, blue cheese, and gorgonzola mixed with cream cheese and mozzarella. I decided to use a grated romano/parmesan blend, mozzarella cheese, and gorgonzola. I was worried about the gorgonzola taking over but the combination provided a great balance.
The cheese and banana peppers provide great flavor but I like to season my dips up with a little granulated garlic and onion powder. I don’t add salt because there is already so much salt from the cheese. However, give it a taste and if you feel like it needs a little salt stir it in before you add the breadcrumb topping.
Speaking of breadcrumb topping…the topping on this dip is AMAZING. You can leave it off if you want but I personally think this is makes it more stuffed banana pepper dip authentic.
A quick note… After the dip cooks it will seem a little loose. I think the banana peppers release some water as they cook. Don’t worry because after it sits for about 5-7 minutes it will thicken right up.
I brought this dip to a New Years Eve party and served it with sliced baguette bread. Everyone LOVED it! It was a huge hit. If you are looking for a new dip to bring to a party give this one a try. This would be perfect for a Super Bowl party!
Stuffed Banana Pepper Dip {Lightened Up}
Print Pin Rate
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Total Time: 1 hourhour35 minutesminutes
Servings: 16
Calories: 175kcal
Author: Organize Yourself Skinny
Ingredients
8large banana peppers
8ouncescream cheese
8ounceslow fat cream cheese
1cupgreek yogurt
½cupgrated romano/parmesan cheese blend
1cupshredded mozzarella
1cupgorgonzola crumbles
1teaspoongranulated garlic
2teaspoonsonion powder
1cuppanko bread crumbs
1tablespoonbuttermelted
Instructions
Preheat oven to 350 degrees.
Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.
Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.
Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated romano/parmesan blend, mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.
In a medium bowl mix together panko bread crumbs and butter. Sprinkle over the top of the dip.
Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.
Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.
This recipe can be made 1-3 days ahead of time. After step 4 place in the refrigerator. When ready to make continue with the rest of the recipe. You might need to add on a few minutes to cooking time since the dip will be cold.
Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!
Reader Interactions
Comments
Mariasays
If I don’t want to use the Greek yogurt what would I substitute? Another block of cream cheese?
Reply
Tammy Overhoffsays
You would swap in sour cream for the greek yogurt.
Reply
Carolsays
I can’t get fresh banana peppers here. If I can only find rings about how much should I use?
Pickled or fresh banana peppers have a distinct tangy flavor that plays well with spicy sausage, earthy mushrooms, salty olives, sweet sun-dried tomatoes, and other toppings. Banana peppers are an ensemble player.
The capsaicin in banana peppers can help speed up the digestive process, increase your metabolism, and even protect against stomach ulcers. Their high fiber levels may also help reduce or treat constipation and other digestive problems.
Exterior: Banana peppers have a smooth, waxy skin whereas pepperoncini have a wrinkly, soft skin. Taste: Banana peppers are mild and zesty; the riper the banana pepper, the sweeter it is. Pepperoncini tend to be mildly spicy, tangy and have more of a sour taste when pickled.
The banana pepper is usually longer (not always) and skinnier (not always), but stays between 0 and 500 SHU to be a true banana peppers (yellow wax pepper). The Hungarian Wax pepper is shorter (not always) and fatter (not always) , but have an SHU between 1000 and 15,000 to be a Hungarian Wax.
You can eat these peppers raw or pickled, but you've likely only encountered them pickled because that's what's more readily available. If you're into gardening, you can definitely grow your own banana peppers right in your own backyard and enjoy them raw, grilled, baked, or pickle them yourself.
One delicious option is to scatter a handful of banana pepper rings on top of your pizza before baking. The heat from the oven will slightly soften the peppers, releasing their tangy flavor and infusing it into the cheese and sauce.
Bananas are packed with sugar, which is why eating them on an empty stomach can cause a sudden spike in blood sugar levels. This can lead to fatigue, headaches, and other problems. This is the reason why diabetics are always asked to not start their day with a slice of banana.
According to Healthline, banana peppers have a lot of potassium, which our bodies use to help keep our blood pressure low and lessen the chances of strokes, kidney stones, and osteoporosis. Plus, it helps nerves send signals to your brain and manage muscle contractions.
“Bell peppers are safe for everyone to eat unless an individual has noticeable discomfort from eating them or has an allergy,” says Barrera. “It's OK to eat bell peppers every day, but the goal should be to incorporate a variety of colorful vegetables in the diet throughout the week,” Barrera tells Eating Well.
The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste.
Pepperoncinis. Our signature whole pepperoncini peppers are subtly sweet, medium-heat chilies grown in the Mediterranean regions. They're packed in our tangy brine, and served on the side in every Papa John's Pizza box.
Hungarian wax peppers are similar in appearance to banana peppers, creamy yellow and elongated in shape. They're red-orange when fully ripe but most often used at the yellow stage. They have thin, glossy skins and thick flesh, with a sweet, slightly hot flavor, at about 5,000 to 15,000 Scoville units.
Common Uses: Hot Bananas are medium hot peppers, typically hotter than a jalapeno. Do not confuse these with mild banana peppers, which don't have much spice at all! These peppers are a great way to add heat to your cooking. Spicy Level: (5000-10,000 Heat Units)
Banana peppers and pepperoncini are similar in that they both can get pretty hot. They both can get up to 500 Scoville Heat Units, which is how heat levels of peppers are measured on the Scoville Scale.
Add sliced peppers to your pasta salad, antipasto spread, or this sheet-pan Italian sandwich. We also love to chop them up and pile them onto crusty bread smeared with goat cheese for an easy, tasty snack or last-minute appetizer.
There are few plants that experienced pepper growers say are absolutely off-limits. But be warned that cabbage and its brassica relatives (like broccoli and kohlrabi) are known to hamper the growth of nightshade family vegetables like peppers due to a soil mismatch. Planting fennel nearby is discouraged as well.
Peppers and carrots are excellent companions because peppers provide the shade that tender carrot tops need while the carrots create a living mulch to reduce weeds. Since carrots are root vegetables, they help to loosen the soil, making it easier for peppers to grow deep roots.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
