07/18/2026
Amy’s stuffed pepper recipe 💯
🥓 Ranch Bacon Stuffed Banana Peppers
Yield: 6-10 stuffed peppers (depending on pepper size)
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📝 Ingredients
· 6–10 fresh banana peppers – look for firm, 4–7 inches long, pale yellow-green
· 8 oz cream cheese, softened to room temperature
· 1 packet (1 oz) dry ranch seasoning mix – do not use bottled dressing, it will make filling runny
· 1 cup shredded sharp cheddar cheese (or mozzarella for extra cheese pull)
· 6–10 slices bacon (thin or thick-cut both work)
· Toothpicks – soak in water for 15–30 minutes to prevent burning
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🔪 Instructions
1. Prepare the Peppers
· Cut a slit lengthwise down each banana pepper, being careful not to cut all the way through.
· Gently open the pepper and remove all seeds and white membranes – this controls heat and makes room for filling.
2. Make the Filling
· In a medium bowl, combine softened cream cheese, dry ranch seasoning, shredded cheddar, diced tomato, onion, garlic, and herbs (optional ingredients)
· Mix until smooth and well combined.
3. Stuff the Peppers
· Spoon or pipe the filling into each pepper. Don't overstuff – leave a little room for the filling to expand.
4. Wrap with Bacon
· Wrap one slice of bacon around each stuffed pepper, spiraling slightly to cover.
· Secure with 1–2 toothpicks at the ends.
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🔥 Cooking Instructions
🥩 Grill Method
1. Preheat grill to medium heat (350–400°F) and lightly oil the grate.
2. Place peppers on the grill, turning occasionally.
3. Grill for about 15 minutes, then turn and cook until bacon is crisp, about 10 more minutes.
4. Total grill time: ~25–30 minutes depending on pepper size and grill heat.
🍳 Oven Method
1. Preheat oven to 375–400°F.
2. Line a baking sheet with parchment paper or foil.
3. Place peppers seam-side down on the sheet.
4. Bake for 20–25 minutes, until bacon is crispy and golden.
5. (Optional) For extra crispiness, broil for the last 2–3 minutes.
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⏱️ Time Summary
Step Time
Prep 15–20 minutes
Cook (Grill) 25–30 minutes
Cook (Oven) 20–25 minutes
Total ~40–50 minutes
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💡 Tips from a Gypsy
· Make ahead: Stuff and wrap peppers, refrigerate, then cook when ready.
· Soak toothpicks: Prevents burning on the grill.
· Customize: Add crumbled cooked bacon to the filling for extra bacon flavor, or swap cheddar for pepper jack for more heat.
· Serving: Let cool slightly before serving – the filling is molten hot!
· Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
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Enjoy this smoky, creamy, bacon-wrapped banana pepper popper recipe as our family has for eons! 😋🌶️🥓
