Description
These Pimento Cheese-Stuffed Mini Peppers are a delightful appetizer or snack option that combines the flavors of creamy cheese, tangy pimentos, and a hint of spice, all nestled inside colorful sweet peppers. Perfect for any gathering or simply as a tasty treat.
Ingredients
Units
Scale
Cheese Filling:
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (4-oz.) jar pimentos, drained
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- Pinch of cayenne pepper
- 1 3/4 cups shredded cheddar, divided
Peppers:
- 1 (1-lb.) bag mini sweet peppers (about 24)
- Sliced chives, for serving
Instructions
- Step 1: Arrange a rack in the center of the oven; preheat to 400°. In a large bowl, mix cream cheese, pimentos, garlic powder, salt, cayenne, and 1 cup cheddar.
- Step 2: Cut peppers in half lengthwise and scoop out seeds and ribs. Spoon a small amount (about 1 Tbsp.) of pimento mixture into each half. Arrange on a baking sheet cut side up. Top peppers with remaining 3/4 cup cheddar.
- Step 3: Bake stuffed peppers until cheese is melty, 10 to 12 minutes. Let cool for 10 minutes.
- Step 4: Top with chives before serving.
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 1741
- Sugar: 32 g
- Sodium: 2317 mg
- Fat: 146 g
- Saturated Fat: 84 g
- Trans Fat: 3 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 65 g
- Cholesterol: 425 mg
