Description
Colorful mini sweet peppers filled with creamy, tangy pimento cheese made with sharp cheddar and a smooth cream cheese base, perfect for an easy no cook appetizer.
Ingredients
Scale
- 12 ounces mini sweet peppers, halved and seeded
- 2 cups sharp cheddar cheese, freshly shredded
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup diced pimentos, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the mini sweet peppers, slice them in half lengthwise, and remove the seeds and membranes. Pat dry thoroughly.
- In a mixing bowl combine softened cream cheese and mayonnaise until smooth and creamy.
- Add shredded sharp cheddar, drained diced pimentos, garlic powder, onion powder, salt, and black pepper. Mix until evenly blended.
- Spoon or pipe the pimento cheese mixture into each halved mini pepper, filling generously.
- Arrange stuffed peppers on a serving platter.
- Chill for 20 minutes to allow flavors to meld and filling to firm slightly.
- Serve chilled or at room temperature.
Notes
- Use freshly shredded cheddar for the best texture and flavor.
- Drain pimentos well to prevent watery filling.
- Filling can be made up to 2 days ahead and refrigerated.
- Leftover filling works great as a dip or sandwich spread.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: Pimento Cheese-Stuffed Mini Peppers, stuffed mini peppers appetizer, pimento cheese recipe, easy party appetizer, no cook appetizer