Ingredients
Scale
- 12–16 mini bell peppers (any color)
- 8 oz (1 block) cream cheese, softened
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup mayonnaise (or Greek yogurt for a healthier alternative)
- ¼ cup jarred pimentos, drained and chopped
- 1–2 teaspoons Dijon mustard (optional, for added tang)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional, for a little heat)
- Salt and black pepper to taste
- Fresh herbs (such as parsley or chives) for garnish (optional)
Ingredient Highlights for Pimento Cheese-Stuffed Mini Peppers
- Cream Cheese: Cream cheese forms the base of the filling, giving it a smooth, creamy texture that binds the ingredients together.
- Sharp Cheddar: Sharp cheddar cheese provides a bold, tangy flavor that’s essential for classic pimento cheese.
- Pimentos: These jarred, pickled peppers add a distinctive flavor to the cheese mixture, giving it that signature pimento cheese taste.
- Mayonnaise: Mayonnaise adds creaminess and a touch of tang to balance the richness of the cream cheese and cheddar.
Instructions
Prepare the Mini Peppers
- Wash and Slice the Peppers: Begin by washing the mini bell peppers under cold water. Cut each pepper in half lengthwise, removing the seeds and membranes carefully. You can also slice off the tops if you prefer the peppers to sit flat.
- Set Aside the Pepper Halves: Lay the pepper halves on a baking sheet or large plate, cut side up. If you’re serving the peppers cold, there’s no need to cook them at this stage.
Make the Pimento Cheese Filling
- Mix the Cream Cheese and Mayonnaise: In a large mixing bowl, combine the softened cream cheese and mayonnaise (or Greek yogurt). Stir until smooth and creamy.
- Add the Cheeses: Add the shredded sharp cheddar cheese and stir until fully incorporated into the cream cheese mixture. The cheese should be well distributed, creating a smooth and thick filling.
- Add Pimentos and Spices: Stir in the chopped pimentos, Dijon mustard (if using), garlic powder, onion powder, cayenne pepper (if using), and a pinch of salt and black pepper. Taste and adjust the seasoning as necessary.
- Chill the Filling (Optional): If you have time, place the pimento cheese mixture in the refrigerator for 15-30 minutes to let the flavors meld together.
Stuff the Peppers
- Fill the Peppers: Using a spoon or piping bag, generously fill each mini pepper half with the pimento cheese filling. Ensure each pepper is fully stuffed and smooth the top with the back of the spoon to create an even layer.
- Garnish (Optional): If desired, sprinkle freshly chopped parsley, chives, or another herb of your choice over the top of the stuffed peppers for a burst of color and flavor.
Bake (Optional)
- Bake the Peppers (Optional): If you prefer warm stuffed peppers, preheat your oven to 375°F (190°C). Place the stuffed peppers on a baking sheet and bake for 10-12 minutes or until the cheese is slightly golden and bubbly. Keep an eye on them to ensure they don’t overcook.
Serve and Enjoy
- Serve the Pimento Cheese-Stuffed Mini Peppers: Serve the peppers warm or chilled, depending on your preference. These mini peppers can be enjoyed as an appetizer, snack, or even as a light meal.
- Prep Time: 15minutes
- Cook Time: 10minutes
Nutrition
- Serving Size: 16
- Calories: 150
- Fat: 8g
- Carbohydrates: 7g
- Protein: 4g