Pimento Cheese-Stuffed Mini Peppers Recipe
If you’re craving an irresistible appetizer that bursts with creamy, cheesy goodness and just the right amount of playful spice, the Pimento Cheese-Stuffed Mini Peppers Recipe is your new best friend. These colorful little delights combine sweet mini peppers with a luscious pimento cheese filling that melts in your mouth, making them perfect for parties, family gatherings, or even a simple snack that feels fancy. Their vibrant appearance and unbeatable flavor profile will have everyone coming back for more, and I promise, once you try this recipe, it’ll become one of your go-to crowd-pleasers.
Ingredients You’ll Need
To create these delightful Pimento Cheese-Stuffed Mini Peppers, you’ll only need a handful of simple ingredients—all of which come together to balance creaminess, tang, and a little zing. Each component plays a crucial role, whether it’s the smooth cream cheese for texture, the sharp cheddar for that punch of flavor, or the sweet peppers adding freshness and color.
- Cream cheese (8 oz, softened): The creamy base that makes the filling rich and smooth.
- Pimentos (4 oz jar, drained): Bring a mild, slightly sweet pepper flavor and a splash of color to the cheese mix.
- Garlic powder (1/2 tsp): Adds a subtle depth that enhances every bite without overpowering.
- Kosher salt (1/2 tsp): Essential for balancing and bringing out all the flavors.
- Cayenne pepper (pinch): Just enough heat to make the filling exciting without stealing the spotlight.
- Shredded cheddar cheese (1 3/4 cups, divided): Sharp, melty cheddar is the flavor hero that pairs perfectly with the mild cream cheese and pimentos.
- Mini sweet peppers (1 lb. bag, about 24): These colorful, crunchy vessels are naturally sweet and perfect for stuffing.
- Sliced chives (for serving): Fresh chives add an oniony brightness and pretty garnish.
How to Make Pimento Cheese-Stuffed Mini Peppers Recipe
Step 1: Prepare the Oven and Make the Cheese Filling
Start by preheating your oven to 400°F and placing a rack in the center to ensure even baking. While the oven warms up, grab a large bowl and mix the softened cream cheese with the drained pimentos, garlic powder, kosher salt, cayenne pepper, and one cup of shredded cheddar cheese. Mixing these ingredients together creates that signature creamy and flavorful pimento cheese base that’s absolutely irresistible.
Step 2: Prep the Mini Peppers
Next, wash your mini sweet peppers thoroughly, then slice each one in half lengthwise. Carefully scoop out the seeds and ribs—the pale parts inside—so that each pepper half is a perfect little boat for the filling. This step is key to ensuring every bite is smooth and peppery without any bitterness.
Step 3: Stuff and Layer the Peppers
Now comes the fun part. With a spoon, fill each pepper half with about one tablespoon of your delicious pimento cheese mixture. Arrange the stuffed peppers on a baking sheet, cut side up, to keep all that cheesy goodness perfectly in place. Then sprinkle the remaining three-quarters cup of cheddar evenly over the tops to create a golden, melty cheese crust when baked.
Step 4: Bake and Finish
Bake the peppers in your preheated oven for about 10 to 12 minutes, or until the cheese is beautifully melted and bubbling. Once out of the oven, let them cool for about 10 minutes so they set slightly—this also makes them easier and more enjoyable to eat. Just before serving, scatter sliced chives over the top for a fresh, vibrant finish.
How to Serve Pimento Cheese-Stuffed Mini Peppers Recipe
Garnishes
Fresh sliced chives aren’t just for looks—they add a mild, oniony crunch that pairs beautifully with the creamy filling. Feel free to add a sprinkling of paprika or a drizzle of hot sauce for extra color and kick. A few torn fresh herbs like parsley or basil can also brighten the dish wonderfully.
Side Dishes
These mini peppers are fantastic on their own but also pair well with crisp salads, crunchy crudité, or even a chilled glass of white wine or sparkling beverage. For a heartier spread, serve alongside grilled meats or a platter of assorted charcuterie for a fuss-free party feast.
Creative Ways to Present
Want to impress your guests with presentation? Serve stuffed mini peppers on a colorful platter lined with lettuce leaves or kale for a pop of green. Arrange them around a bowl of extra pimento cheese for dipping fun, or thread the pepper halves onto skewers for an eye-catching, handheld snack at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Pimento Cheese-Stuffed Mini Peppers Recipe, store them in an airtight container in the refrigerator for up to three days. They remain tasty chilled, making them a convenient snack or appetizer ready to enjoy whenever you want.
Freezing
Freezing these stuffed peppers isn’t the best option because the fresh peppers may lose their crisp texture and become mushy upon thawing. For best quality, prepare fresh or refrigerate for short-term storage instead.
Reheating
To reheat, pop the peppers in a 350°F oven for about 8 to 10 minutes until warmed through and the cheese is melty again. Avoid microwaving if possible, as it can make the peppers soggy and the cheese rubbery.
FAQs
Can I make the pimento cheese filling ahead of time?
Absolutely! You can prepare the cheese mixture a day in advance and keep it covered in the fridge. This actually helps the flavors meld together, making your Pimento Cheese-Stuffed Mini Peppers even tastier.
What if I can’t find mini sweet peppers?
If mini sweet peppers aren’t available, small bell peppers or even halved cherry tomatoes can work as alternatives, though the texture and sweetness may differ slightly.
Is this recipe spicy?
The recipe has just a gentle hint of heat from the cayenne pepper, but it’s mostly mild and creamy—perfect for those who prefer a little warmth without overwhelming spice.
Can I use a different kind of cheese?
While sharp cheddar is a classic choice here, you could experiment with Monterey Jack, Colby, or even a sharper aged cheese for a different flavor twist. Just keep the texture creamy and shred the cheese for best melting results.
How do I make this recipe vegan or dairy-free?
To make a vegan or dairy-free version, substitute cream cheese and cheddar for plant-based alternatives. Nutritional yeast and vegan cream cheese varieties can replicate the cheesy flavor and texture reasonably well.
Final Thoughts
I hope you feel inspired to dive into this Pimento Cheese-Stuffed Mini Peppers Recipe—it’s one of those dishes that brings people together with its vibrant colors and unforgettable flavor. Whether you’re hosting a party or just want a delicious snack, these stuffed peppers hit all the right notes. Give them a try and watch how fast they disappear from your plate and your guests’ hands alike!
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Pimento Cheese-Stuffed Mini Peppers Recipe
- Total Time: 27 minutes
- Yield: 48 stuffed pepper halves (about 24 peppers) 1x
- Diet: Vegetarian
Description
These Pimento Cheese-Stuffed Mini Peppers are a vibrant and cheesy appetizer perfect for parties or gatherings. Sweet mini peppers are halved and filled with a creamy mixture of cream cheese, pimentos, garlic powder, and cheddar cheese, then baked until melty and topped with fresh chives for a flavorful bite-sized treat.
Ingredients
Pimento Cheese Filling
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (4-oz.) jar pimentos, drained
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- Pinch of cayenne pepper
- 1 3/4 c. shredded cheddar cheese, divided
Peppers and Garnish
- 1 (1-lb.) bag mini sweet peppers (about 24)
- Sliced chives, for serving
Instructions
- Preheat and prepare filling: Arrange a rack in the center of the oven and preheat to 400°F (200°C). In a large bowl, thoroughly mix the softened cream cheese, drained pimentos, garlic powder, kosher salt, cayenne pepper, and 1 cup of shredded cheddar cheese until well combined and smooth.
- Prep the peppers: Cut each mini sweet pepper in half lengthwise and carefully scoop out the seeds and ribs from each half to create a cavity for the filling.
- Fill and arrange: Spoon about 1 tablespoon of the pimento cheese mixture into each pepper half, then arrange the stuffed halves cut side up on a baking sheet. Sprinkle the remaining 3/4 cup shredded cheddar cheese evenly over the filled peppers.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed mini peppers for 10 to 12 minutes, or until the cheese topping is melted and bubbly. Remove from the oven and let cool for 10 minutes to set.
- Garnish and serve: Just before serving, top the baked peppers with sliced chives for a fresh, aromatic finish.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- You can prepare the pimento cheese mixture in advance and refrigerate it until ready to use.
- Mini sweet peppers can vary in size; try to pick similar sized ones for even baking.
- These stuffed peppers can be served warm or at room temperature.
- For a spicier kick, increase the pinch of cayenne pepper or add some finely chopped jalapeño.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
