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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 144.1
  • Total Fat: 7.8 g
  • Cholesterol: 29.2 mg
  • Sodium: 243.9 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.9 g

View full nutritional breakdown of Cheesy Grilled Banana Peppers calories by ingredient
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Cheesy Grilled Banana Peppers

Submitted by: CHEF_MEG
Cheesy Grilled Banana Peppers

Introduction

These sophisticated popped are stuffed with creamy Gouda cheese, a bit of bacon, and tomatoes. These sophisticated popped are stuffed with creamy Gouda cheese, a bit of bacon, and tomatoes.
Number of Servings: 4

Ingredients

    4 fresh banana peppers
    2 slices cooked bacon
    1 plum tomato, diced
    3 ounces smoked Gouda cheese, diced
    1 tablespoon chopped parsley
    1/2 cup panko* (Japanese breadcrumbs)

    *You can substitute regular breadcrumbs if need be.

Tips

Serve these as an appetizer or unexpected side dish at your next barbecue!


Directions

Preheat a grill to medium heat.

Wash the peppers and cut off the stems.

Using a small spoon or vegetable peeler, scoop out the seeds.

Combine the remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly.

Place the foil packets on the grill so they stand upright, which will keep the filling inside the peppers.

Cook with grill lid closed for 10 minutes.

Serve immediately.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Incredible!
    23 of 23 people found this review helpful
    Loved, loved, loved this! My husband didn't want to grill so I cooked them in the oven at 400 degrees for about 20 minutes and they came out so delicous. I used smoked gouda cheese, turkey bacon (I prefer real but that's all I had on hand), and regular Italian bread crumbs. Will make again and again - 12/15/09

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  • Incredible!
    16 of 17 people found this review helpful
    made these in the oven and they were great!! will definitely make again! - 10/17/09

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  • Incredible!
    15 of 15 people found this review helpful
    Use hot banana peppers instead of sweet for a little more bite. Good recipe! - 9/29/09

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  • Incredible!
    12 of 13 people found this review helpful
    Delis!!!!!!!! My family can not tell it's a lower fat version. These are going with me on Thanksgiving. - 10/31/09

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  • Very Good
    10 of 10 people found this review helpful
    We wrapped them in foil and then placed them in a deep skillet on top of the stove. They cooked on high heat for 10-12 minutes. These were easy and yummy. - 12/6/09

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  • Incredible!
    7 of 7 people found this review helpful
    INCREDIBLE!! I used Cubanelle peppers and didn't wrap them in foil. I made them in the oven 350 for 40 minutes and propped them up on a "foil tent" so they didn't ooze everywhere. Really out of this world! and I forgot the bacon. - 5/19/10

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  • Incredible!
    7 of 17 people found this review helpful
    Great recipe but i will omit bacon and substitute with sun dried tomatoes, being vegetarian - 10/8/09

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  • Incredible!
    7 of 9 people found this review helpful
    OMG, all of my favorites wrapped into one. I like Texaslynn's substitute for those of us who like a little more spicy. Thanks Chef Meg! - 10/1/09

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  • 6 of 6 people found this review helpful
    DH and I loved this recipe! I think we may have missed a seed or two, because we had a few VERY hot bites. We will make it again and again. Is it possible to do this in the oven? - 10/21/09

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  • Very Good
    6 of 6 people found this review helpful
    Loved this - made it yesterday, and I wouldn't change a thing! - 10/10/09

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  • Very Good
    5 of 5 people found this review helpful
    Substituted Poblano peppers as my wife doesn't like the spice. Excellent taste enjoyed by everyone. Just a little gooey when unwrapping them. - 11/10/09

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  • Good
    3 of 3 people found this review helpful
    I prefer bell peppers instead, but very tastey. - 7/1/10

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  • Incredible!
    3 of 4 people found this review helpful
    LOVE IT!!!! This version is way, way. waaay better that it's fried sibling. Will be making this again. Can't wait to share with my friends. - 4/18/10

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  • 3 of 5 people found this review helpful
    This is a good recipe. I substitute the panko for finely cruched rice crackers w/ ground flax.. to satisfy my allergies. - 3/17/10

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  • Very Good
    3 of 4 people found this review helpful
    Very tasty I used smoked hickory swiss cheese instead of gouda and it was great. My kids liked it as well - 1/30/10

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  • 2 of 3 people found this review helpful
    We made these for the first time last night and LOVED them! I used super sharp cheddar instead of the Gouda and only put the bacon in my husband's peppers. They were so good! Definitely making them again this week! - 7/7/10

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  • 2 of 8 people found this review helpful
    I do something close to this with jalapeno/Cut them in half,deseed, fill with ff cream cheese, wrap with half slice of turkey bacon, hold together with a toothpick,can be cooked in the oven on 400 for about 30 min or put on grill .If you put on grill watch close as bacon will flare - 1/28/10

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  • Incredible!
    2 of 12 people found this review helpful
    I wish I'd had this recipe during summer! I'm holding on to this for next summer! - 10/8/09

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  • 2 of 7 people found this review helpful
    OH YUM YUM!! Thanks chef Meg - will definitely be making this regularly - 10/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    I'm going to cook mine a bit longer this second try so the peppers are so crispy. A hotter grill or longer on the time than 10 cooking minutes were needed. - 8/22/12

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  • O.K.
    1 of 1 people found this review helpful
    I made this thinking it would be quick and easy...not so much. This actually took me the longest to make and my peppers were not cook enough even after 20 minutes on the grill. I may try this again but use the suggestion of putting them in the oven. - 8/20/12

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  • Very Good
    1 of 2 people found this review helpful
    Excellent dish!! Used Anaheim peppers for me and bell peppers for hubby. Cooked in oven on 400. Fabulous! I will make again. Oh - also used regular Gouda and low sodium bacon. - 7/2/11

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  • Incredible!
    1 of 2 people found this review helpful
    This was wonderful! I used low fat cream cheese instead of gouda (thats all I could find) and it was great! I will definately make this again. - 5/17/11

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  • 1 of 2 people found this review helpful
    so 4 peppers make 4 servings...one pepper is 140 cals!? i know everything in moderation...
    i made another recipe before that combined ff cream cheese with bacon bits (jarred) and some low fat shredded cheese. they also come out good if you are fresh out of gouda and real bacon ;) - 10/4/10

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  • Very Good
    1 of 1 people found this review helpful
    These were delicious. I wish I had this recipe earlier. I always end up w/ so many banana peppers from one plant. I made it vegetarian by using Morning Star "Bacon."Can't wait to share this one! - 9/12/10

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