Tested till perfect Cheese-Stuffed Banana Peppers

Cheese-Stuffed Banana Peppers

Serve with crusty bread.

By Andrew Chase and The Canadian Living Test Kitchen

Source: August 2009

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 6 minutes
  • Portion size 6


  • 6 6banana pepperbanana peppers
  • 1 cup 1cupfinely diced mozzarella cheese
  • 1 cup 1cupdiced sweet onion
  • 2 tbsp 2tbspfinely grated Parmesan cheese
  • 2 tbsp 2tbspminced parsley
  • 4 tsp 4tspdrained rinsed capers
  • Pinch Pinchpepper
  • 2 2slices bread, crusts removed
  • Pinch Pinchsalt
  • extra-virgin olive oil
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Cut tops off banana peppers as close to stems as possible. With paring knife, remove cores; with small spoon, scoop out seeds and membranes. Rinse insides to remove any remaining seeds; shake out water.

In small bowl, mix together mozzarella, onion, Parmesan, parsley, capers and pepper; spoon into each pepper, pushing into peppers until 1 inch (2.5 cm) below top. Tear bread and stuff into space to seal.

Place on greased grill over medium-high heat; close lid and grill, turning often, until tender, lightly charred and cheese is melted, 6 to 8 minutes. Transfer to serving dish; sprinkle with salt. Drizzle with oil as desired.

Nutritional Information per serving: about

cal 90 pro 5g total fat 5g sat. fat 3g
carb 7g fibre 2g chol 15mg sodium 195mg
potassium 155mg

% RDI:

calcium 11 iron 4 vit A 6 vit C 57
folate 10
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