Pimento Cheese Stuffed Peppers

Sweet mini peppers and pimento cheese are a match made in snacking heaven! Serve these Pimento Cheese Stuffed Peppers at your next party or picnic and watch them disappear!

Sweet mini peppers and pimento cheese are a match made in snacking heaven! Serve these Pimento Cheese Stuffed Peppers at your next party or picnic and watch them disappear!

I’ve been holding out on you guys.

This flavor-packed, faceplant-worthy pimento cheese recipe has been a snack staple in my home for years. YEARS.

And I haven’t blogged it.

I know, I know! I’m the worst! I just couldn’t for the life of me figure out how to photograph pimento cheese. It’s a hot mess on a plate but MAN is it good! After making it for the millionth time last week I realized I couldn’t call myself a blogger unless I shared this deliciousness with y’all.

So here I am, waving the white flag. Sharing this technicolor recipe and hoping the photos don’t blind you in the process. The recipe is good. Really, really ridiculously good. My friends go bonkers over these and I can’t wait for you to too!

Pimento Cheese Stuffed Peppers

Speed is of the essence when you’re planning a party, picnic, or plain ole snack-a-thon so this recipe is lighting fast to prepare!

You can even prep them a day in advance: Make the pimento cheese + refrigerate in an airtight container. This keeps up to 4 days for all your snacking needs. Prep the peppers by slicing in half, hollowing them out, and storing in a baggie in the fridge. You can stuff them a few hours before you need them and pop them back in the fridge or serve them in a circle around the spread and let your guests dip or stuff ’em themselves!

:: pin it for later ::

Sweet mini peppers and pimento cheese are a match made in snacking heaven! Serve these Pimento Cheese Stuffed Peppers at your next party or picnic and watch them disappear!
5 from 3 votes
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Pimento Cheese Stuffed Peppers

Sweet mini peppers and pimento cheese are a match made in snacking heaven! Serve these Pimento Cheese Stuffed Peppers at your next party or picnic and watch them disappear!

Course Appetizer
Cuisine American
Keyword Pimento Cheese Stuffed Peppers
Prep Time 15 minutes
Total Time 15 minutes
Servings 30 stuffed peppers
Calories 48 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 8 oz coarsely shredded sharp cheddar cheese
  • 1/3-1/2 cup finely diced red bell pepper, pimento peppers, or mini peppers
  • 1 large or two small jalapeño peppers (1/3-1/2 cup minced)
  • 3 tsp diced pickled jalapeño peppers
  • 1 tsp vinegar from the pickled jalapeños jar
  • 1/4 cup quality mayo extra if desired
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika (regular, not smoked)
  • 1/8 tsp salt
  • 15 sweet mini peppers plus extra as needed

Instructions

  1. Prep your veggies by removing the stem, veins, and seeds from your jalapeño pepper(s) and mincing. Finely dice red bell pepper or sweet mini pepper.
  2. In a medium-large bowl, combine cheddar cheese, diced peppers, pickled peppers, vinegar, mayo, garlic powder, paprika, and a pinch of salt.
  3. Pimento cheese mixture can be prepped in advance and refrigerated for 2-4 days. The flavors amplify the next day - YUM! If serving right away, allow mixture to sit in the fridge for 15-20 minutes or until chilled.
  4. Slice the top off of each pepper and discard, or leave the top on for a handy dandy pepper handle.
  5. Slice each pepper lengthwise and stuff with pimento cheese. Commence faceplant!

Recipe Notes

Recipe makes 25-30 mini pepper halves... though less if you keep eating them while you're making them. Uhhhh. not that I did that. Right. Let's just assume I didn't eat half before plating them.

This is a copycat of a zesty deli pimento cheese that stole my heart years ago. They used freshly chopped sweet red pepper in place of the pimentos with both fresh and pickled jalapeños to put a tasty spin on the classic. I fell in love and have been making it this way ever since! Feel free to use pimentos if preferred - anything goes!

Feel free to lighten things up by using half mayo - half plain greek yogurt! (2 TBSP of each)

Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.

Nutrition Facts
Pimento Cheese Stuffed Peppers
Amount Per Serving
Calories 48 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 77mg 3%
Potassium 40mg 1%
Total Carbohydrates 1g 0%
Protein 2g 4%
Vitamin A 11.8%
Vitamin C 25%
Calcium 5.5%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet mini peppers and pimento cheese are a match made in snacking heaven! Serve these Pimento Cheese Stuffed Peppers at your next party or picnic and watch them disappear!

pimento cheese stuffed peppers

 

 

I love these oh-so much! The pimento-pepper combo is legen —wait for it— dary! There’s a kiss of heat from the jalapeños too but not in a fire-in-your-face kind of way. Unless you want to be assaulted by heat, in which case you can sneak the jalapeño seeds in as well as some cayenne pepper for a kick! Yowza!

Barney Stinson quotes aside, they really are phenomenal. I basically can’t believe I used to eat my pimento cheese on crackers. The sweet mini peppers are healthier and tastier too! Hallelujah!

As a bonus, this spread makes an AWESOME Pimento Cheese BLT!

more awesome appetizers:

If you get a chance to try these pimento cheese stuffed peppers, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Comments

  • Melanie

    OMG! These are my new go-to for an easy dish or “side”! These are perfect for adding to week day lunches or snacks (or anytime)! The flavor is perfect and I love the veggie addition! Plus, super easy to make for someone like me who is not great in the kitchen!

  • Jill

    I would like to make this for a luncheon, can this be made the day before?

    • Hi Jill! Absolutely! I make this one in advance a lot for week-long snacking so it will be perfect for the luncheon. To save fridge space you can prep/slice the peppers and place them in a baggie, then make the pimento cheese and put it in an airtight container, then refrigerate both until you’re ready to make them *OR* if you have room you can stuff them in advance and just keep them on cookie sheets or plates, tightly wrapped so they don’t dry out in the fridge. Hope they’re a hit — we love these peppers! 🙂

  • Luv a Lab

    Ohhhhh, you have made me break out the happy dance! I confess that I couldn’t even wait 20 minutes to let the flavors marry – I tried one bite and that was it. I’ve been begrudgingly off grains a while and have really been missing my crunchy foods, so thanks for the reminder of these baby peppers. BTW, I topped one pepper with a small piece of bacon since I had some in the fridge and it was completely over the top! My Southern heart thanks you!!

    • Yay!!!!! So happy to hear you’re happy dancing along with me! I’m so thrilled you loved them! 🙂 (and bacon?! YES GIRL! YES!)

  • Amy Partington

    These stuffed peppers are the BEST!! All the teachers at school loved them. In fact, one of the teachers said it would give her a reason to start eating peppers!!! Thank you so much for the recipe and I love the blog. Give your sweet girl a hug from me.
    Amy

    • Amy you’re the sweetest, thank you! I’m so over the moon excited that y’all loved them! I’m lucky to have some awesome taste testers and I’ll give M an extra squeeze for ya 🙂

  • Denise

    There are no pimentos in this Pimento Cheese Stuffed Peppers!

    • I knew I should have clarified – adding a note now. This is a copycat of a deli version that stole my heart years ago. I actually don’t like pimentos and their version was kind of a spicy pepper twist and it’s how I’ve been making it ever since 🙂 Feel free to sub pimentos for the red pepper that I use, Denise. Thanks!

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