Description
Colorful mini sweet peppers filled with a creamy, tangy pimento cheese mixture made with sharp cheddar, cream cheese, and diced pimentos. A quick, crowd-pleasing appetizer perfect for parties and gatherings.
Ingredients
Scale
- 12 ounces mini sweet peppers, halved and seeded
- 2 cups sharp cheddar cheese, freshly shredded
- 4 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 4 ounces diced pimentos, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Allow the cream cheese to soften at room temperature for easier mixing.
- In a mixing bowl, combine shredded cheddar, softened cream cheese, mayonnaise, drained pimentos, garlic powder, onion powder, salt, and black pepper. Mix until creamy and well blended.
- Slice the mini sweet peppers in half lengthwise and remove the seeds. Pat them dry thoroughly.
- Spoon or pipe the pimento cheese mixture into each pepper half, filling generously but neatly.
- Refrigerate the stuffed peppers for 30 minutes to allow the filling to firm up and flavors to meld.
- Arrange on a serving platter and serve chilled or slightly cool.
Notes
- Use freshly shredded cheddar for the smoothest texture.
- Chill the filling before stuffing if you prefer a firmer consistency.
- Drain pimentos thoroughly to prevent excess moisture.
- Leftover filling can be used as a sandwich spread.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Southern American
Nutrition
- Serving Size: 3 to 4 stuffed pepper halves
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Keywords: pimento cheese stuffed mini peppers, mini pepper appetizer, southern pimento cheese, easy party appetizer