Okay, so—let me set the scene. It’s Thursday night, I’m mooching around the fridge for something (anything) that isn’t just another handful of crackers. Then I spot those banana peppers I grabbed from the farmers’ market, looking weirdly cheerful. That’s when it hits me: why not sling them in my trusty air fryer and see if they come out as more than just salad fillers? Well, after a few, er, slightly singed attempts, I cracked it. Now my sister nags me for these every time she breezes in; what can I say?
Why I Keep Coming Back to This Recipe
I make this when I’m craving that crunchy–tangy–slightly spicy something (usually while watching a rerun of Bake Off, if I’m honest). My family goes a bit mad for these; my nephew calls them “banana pepper crisps” and dunks them in ketchup, which is… well, not my thing, but each to their own. And if you’re after a snack that isn’t just another beige freezer thing—these wake up your taste buds, plus they cook up fast. (Don’t remind me about the time I forgot to spray the basket, though—it was not my finest clean-up job.)
Here’s What You’ll Need (Flexible, Trust Me)
- 6-8 fresh banana peppers – If you spot the milder yellow ones, grab ’em. But honestly any hot pepper will work; I’ve used poblanos in a pinch.
- 1/2 cup cream cheese OR whipped feta – Even that cheap store stuff is fine; if you’re in a mad hurry, even a herby soft cheese does the trick.
- 1/4 cup shredded cheddar (or pepper jack for a kick) – My gran swore by Cabot, but go with what your wallet allows.
- 1-2 tablespoons chopped chives OR green onions (optional—I sometimes just skip this)
- 1/2 cup breadcrumbs – panko if you’re feeling snazzy, or the ends of your loaf blitzed up if not
- 1 egg, beaten – or skip it and use a splash of milk; it’s just for sticking
- Oil spray – don’t fuss over the type, honestly, but olive oil spray gets mine really crisp
- Little salt and pepper, plus chili flakes if you’re feeling brave
Let’s Get Cooking (Don’t Worry, It’s Not Fussy)
- Prep the peppers: Give them a good rinse and slice a line down each one, just enough to pull out the seeds. A tiny spoon helps, or just your pinky. If it smells fiery, you’ve done it right—but be careful and avoid the eyes (seriously, don’t be like me).
- Mix up the filling: Combine your cream cheese, cheddar, chives/green stuff in a bowl with a pinch of salt and maybe a little chili flake. This is when I usually sneak a taste, just to make sure it’s, you know, up to standard. Actually, I pretty much always add more cheese.
- Stuff those peppers: Use a small spoon, or your fingers (don’t judge me, it’s way faster). Don’t panic if they look slightly overfilled—more goo equals more joy.
- Breading time: Beat an egg in a shallow bowl, and put your breadcrumbs on a plate. Dip each stuffed pepper quickly in the egg, then roll around in breadcrumbs. On second thought, you can skip the dipping if you’re in a big rush; they won’t be AS crunchy but, hey, you’ll survive.
- Air fry: Preheat your air fryer to 400F (200C). Or don’t preheat—mine heats up in 30 seconds anyway. Spritz peppers with oil spray on all sides, then lay them in the basket. Give them some space! Fry for 8-10 minutes; turn halfway through so they don’t get a weird soft patch. Don’t freak out if some cheese leaks out—it makes delicious cheesy frico bits, which, honestly, are my favourite part.
- Cool slightly: These will be molten-lava hot. Wait a minute or two before diving in. Or learn the hard way, like I did. (I did not learn the first time, let’s be real.)
Some Notes (A.K.A. Stuff I Learned The Messy Way)
- If your breadcrumbs seem to fall off, just press them on a bit harder—or don’t stress, naked bits crisp up too.
- On humid days, mine sometimes take a couple extra minutes to crisp. Go by looks, not the clock. Patience pays off (usually…)
- I totally forgot to salt the filling once and, yeah, it tasted a bit bland. Little salt goes a long way.
- I rarely nail the look of these, but they always taste great. It’s homemade, not a restaurant, right?
Variations: Things I’ve Tried (and Some I Won’t Again)
- Add bacon bits to the filling—top tier if you’ve got some to use up!
- Swap the breadcrumbs for crushed tortilla chips. I once tried Rice Krispies… didn’t love it. Too sweet.
- Vegan cheese + aquafaba instead of egg works, but melts a bit weird. Just being honest here.
- If you’re wild, shove a slice of pepperoni in there before air frying. My mate swears by it, I’m still on the fence.
Handy Gear (But Don’t Stress If You’re Missing Something)
- An air fryer (duh), or just use the oven at 425F—takes a few minutes longer, but does the trick.
- A small paring knife for the peppers; in a pinch, I used a butter knife and, yeah, it was slow but worked.
- Bowl, spoon, fingers—this is messy by nature. Apron not a bad call (says the person with cheese stains on their favourite shirt).
Storing These (Ha! As If…)
You can stash leftovers in the fridge, snugged in a container for 2 or 3 days. But honestly, in my house they never last more than a day; someone always nicks the last one before breakfast. If you’re all organized (I salute you!), reheat in the air fryer for a couple minutes. The microwave makes them kind of soggy and sad, so avoid that. I think the flavors get better overnight, but that’s if you have iron willpower.
How I Like to Serve These
Weird tradition: my uncle insists on ranch dressing, while I prefer a squirt of lemon juice and a little hot honey. If I’m feeling fancy, I’ll scatter some chopped cilantro on top. And for game night, pile them up with a bowl of sour cream—something about gooey cheese, crunchy crumbs, and cool dip makes them irresistable. You could even tuck them in wraps as a surprise filling (not that I have, but it’s a thought!).
Stray (But Secretly Useful) Pro Tips
- I once tried rushing the preheat and putting too many peppers in at once—came out sort of limp. Not great.
- If you slice the peppers all the way through, don’t panic, just sort of press them back together and let the cheese glue do its thing.
- Breadcrumb bowl goes everywhere if you’re not careful. I do mine over the sink to catch strays. (Still end up with a crunchy kitchen floor—story of my life.)
Pepper-Fueled FAQ (Yep, I Hear These a Lot)
- Can I freeze air fryer banana peppers?
- Haven’t tried it yet, but I’d worry about the peppers going a bit mushy. If you do, let me know how it goes, yeah?
- What can I use instead of cream cheese?
- Loads of things! Ricotta, goat cheese, even hummus—though the flavor changes a bit. Soft cheese, however, is key for the gooey bite.
- Do I need to preheat my air fryer?
- Well, technically yes; but (confession) I usually forget, and it’s rarely a disaster. Maybe add a minute if you skip.
- Are banana peppers super spicy?
- Nah, they’re pretty mild; but mine once gave my friend Kate a surprise bite. If you want very mild, use those sweet yellow ones.
- Where do you get your favorite spices?
- Honestly, I’m all about Penzeys for fancy stuff. For basics, I just grab what’s on offer. Oh, and for learning how to handle chilies safely, this Seriouseats guide saved my fingertips once.
So, next time you find yourself staring at a few lonely banana peppers, you know what to do. Unless you decide to just eat them raw, which—no judgment! Anyway, if you give these a go, tag me or just drop me a line. Always keen to hear if someone tries crushed pretzels instead of crumbs (I probably will next time just for the fun of it).
Ingredients
- 8 banana peppers, sliced into rings and seeds removed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and black pepper.
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3Dip each banana pepper ring first into the flour, then into the egg, and finally into the panko breadcrumb mixture, making sure each piece is evenly coated.
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4Spray the air fryer basket with cooking spray. Arrange the coated banana pepper rings in a single layer in the basket. Lightly mist the tops with cooking spray.
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5Air fry at 400°F (200°C) for 7-8 minutes, shaking the basket halfway through, until the peppers are golden brown and crispy.
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6Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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