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

Total Time 15

Servings stuffed peppers

Calories 61kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

8 oz coarsely grated sharp cheddar cheese
⅓-½ cup pimento peppers (drained) or finely diced red bell pepper
⅓-½ cup minced fresh jalapeño peppers
3-4 tsp diced pickled jalapeño peppers
1 tsp vinegar from the pickled jalapeños jar
4-5 oz cream cheese (slightly softened)
¼ cup quality mayo
¼ tsp garlic powder
¼ tsp paprika (regular, not smoked)
¼ tsp salt
15 sweet mini peppers plus extra as needed

Instructions

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.
In a medium-large bowl, combine cheddar cheese, diced peppers, pickled peppers, vinegar, softened cream cheese, mayo, garlic powder, paprika, and a pinch of salt.
Use a large spoon (or even a hand mixer!) to mix well.
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.
Slice the top off of each pepper and discard, or leave the top on for a handy dandy pepper handle.
Slice each pepper lengthwise and stuff with pimento cheese. If you want to fancy it up, feel free to add some fresh chopped parsley or scallions as a tasty green garnish on top. Commence faceplant!

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.

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

Nutrition