Pimento Cheese-Stuffed Mini Peppers Recipe

If you adore snackable appetizers with Southern flair, Pimento Cheese-Stuffed Mini Peppers are about to become your new go-to treat. These little beauties are bursting with creamy, tangy, and just a touch spicy pimento cheese, baked inside sweet, colorful mini peppers for an irresistible two-bite snack that’ll disappear in a flash at any gathering!

Ingredients You’ll Need

The beauty of Pimento Cheese-Stuffed Mini Peppers lies in its simplicity: just a handful of fresh ingredients combine for layers of flavor, color, and texture. Here’s what makes each one so important in this cheerful appetizer.

• Cream Cheese (8 oz, softened): Provides the ultra-creamy base and helps the filling stay luxuriously smooth and scoopable.
• Pimentos (4 oz jar, drained): The namesake ingredient! These diced red peppers are tangy, sweet, and add a signature Southern touch.
• Garlic Powder (1/2 tsp): For a gentle background savory note that enhances the cheese.
• Kosher Salt (1/2 tsp): Balances the richness and brings the bold cheddar flavor forward.
• Cayenne Pepper (pinch): Lends a subtle, slow-building heat—you can use a little more for extra kick!
• Cheddar Cheese (1 3/4 cups shredded, divided): Sharp cheddar is classic for pimento cheese, giving each bite plenty of melty, savory depth.
• Mini Sweet Peppers (about 1 lb, roughly 24 peppers): Vibrant, crisp, and naturally sweet, these little peppers make the perfect edible vessel.
• Sliced Chives (for serving): A gentle, oniony finish that adds freshness and a pop of color to your platter.

Variations

Pimento Cheese-Stuffed Mini Peppers are wonderfully adaptable, letting you tailor each batch to your crowd or craving. Don’t hesitate to mix things up—there are so many delicious ways to play with this recipe!

• Add Bacon: Stir in crisp, crumbled bacon for a smoky, salty upgrade that makes each bite even more irresistible.
• Make It Spicier: Add extra cayenne, diced jalapeños, or a splash of hot sauce for those who like more heat.
• Swap Cheeses: Try half sharp cheddar with some pepper jack, smoked gouda, or white cheddar for deeper flavor.
• Go Veggie-Rich: Fold in finely chopped fresh or roasted veggies (like scallions or roasted red bell peppers) for more color and crunch.

How to Make Pimento Cheese-Stuffed Mini Peppers

Step 1: Mix the Pimento Cheese Filling

Start by preheating your oven to 400°F and placing a rack in the center. In a large bowl, combine the softened cream cheese, drained pimentos, garlic powder, salt, cayenne pepper, and one cup of the shredded cheddar. Stir everything together vigorously so the mix becomes creamy, cheesy, and flecked with the ruby red pimentos—you’ll know it’s ready when there aren’t any big cream cheese lumps left. Resist the urge to eat it by the spoonful (for now!).

Step 2: Prep and Stuff the Mini Peppers

Slice each mini pepper lengthwise, then gently scoop out the seeds and pale ribs with a small spoon or your fingers. Each cute pepper “boat” is now ready to be filled: use a tablespoon or small cookie scoop to mound the pimento cheese mixture onto each half, leveling off the tops so they’re tidy and filled edge to edge.

Step 3: Top with Cheddar and Bake

Arrange your stuffed peppers cut side up on a large baking sheet, giving them a little breathing room so they bake evenly. Sprinkle the remaining 3/4 cup of cheese generously over the tops—this melts into a gorgeous, bubbly cap. Slide the tray into the oven and bake for 10–12 minutes, until the cheese is melted and just starting to brown, and the peppers are tender but still bright.

Step 4: Cool and Garnish

Let your Pimento Cheese-Stuffed Mini Peppers cool for about 10 minutes so they’re easier to pick up and the cheese sets slightly. Just before serving, scatter a handful of sliced chives over the tops for a burst of freshness and a picture-perfect finish.

How to Serve Pimento Cheese-Stuffed Mini Peppers

Garnishes

A sprinkle of fresh chives is a must for these Pimento Cheese-Stuffed Mini Peppers—it adds freshness and a gentle onion note. For a fun twist, you can also dust with smoked paprika or add a tiny pinch of flaky sea salt just before serving to make the colors and flavors truly pop.

Side Dishes

Serve these mini peppers as part of an appetizer spread: they’re perfect alongside crisp veggie sticks, buttery crackers, or even a lovely fresh salad. They also pair beautifully with classic Southern bites—think deviled eggs, ham biscuits, or pickled okra!

Creative Ways to Present

Arrange your Pimento Cheese-Stuffed Mini Peppers on a rustic wooden board, or thread them onto skewers for a colorful “pepper bouquet.” For parties, nestle them among fresh greens or microgreens to really show off those cheerful colors. You can even serve them warm or at room temperature from a pretty platter—no utensils needed!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store your Pimento Cheese-Stuffed Mini Peppers in an airtight container in the refrigerator. They’ll keep well for 2–3 days and can be enjoyed cold or gently reheated.

Freezing

While freezing isn’t recommended for these due to the creamy cheese filling, you can freeze the unstuffed, halved peppers and the pimento cheese mixture separately in airtight containers for up to a month. Thaw everything in the fridge before assembling and baking.

Reheating

Rewarm leftovers in a 325°F oven for about 8–10 minutes, or just until the cheese is soft again—this helps preserve the texture. Avoid the microwave, which can make the peppers a bit mushy.

FAQs

Final Thoughts

I hope you give these Pimento Cheese-Stuffed Mini Peppers a try—they’re playful, satisfying, and guaranteed to bring a little Southern sunshine to any table. Whether you’re hosting friends or just want a cozy, cheesy snack, this recipe always delivers smiles. Enjoy every melty bite!

Print