Pimento Cheese Stuffed Mini Peppers are a creamy, cheesy appetizer that’s perfect for gatherings or quick snacks. With a rich blend of cheddar and cream cheese tucked into sweet mini peppers, this recipe delivers bold flavor in every bite.
Why You’ll Love This Recipe
These Pimento Cheese Stuffed Mini Peppers are incredibly easy to prepare and packed with flavor. They’re family-friendly, require simple ingredients, and bake quickly for a warm, melty finish. The balance of creamy cheese and naturally sweet peppers makes them irresistible.
Ingredients
- 1 (8-oz.) 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 cheese, divided
- 1 (1-lb.) bag mini sweet peppers (about 24)
- Sliced chives, for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- In a bowl, mix cream cheese, pimentos, garlic powder, salt, cayenne, and 1 cup cheddar until smooth.
- Slice mini peppers lengthwise and remove seeds.
- Fill each pepper half with about 1 tablespoon of the mixture.
- Arrange on baking sheet and sprinkle remaining cheddar on top.
- Bake Pimento Cheese Stuffed Mini Peppers for 10–12 minutes until cheese is melted.
- Let cool slightly, then garnish with sliced chives and serve.
Tips & Tricks
- Use freshly shredded cheddar for better melting.
- Adjust cayenne for more or less heat.
- Add a touch of smoked paprika for a deeper flavor.
- Make ahead and refrigerate before baking.
Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary: Vegetarian, Halal-friendly
Notes
- Swap cheddar with mozzarella for a milder taste.
- Serve with dipping sauces like ranch or yogurt-based dips.
- Great as party appetizers or lunchbox snacks.
Nutrition (Approximate per serving)
- Calories: 210
- Protein: 7g
- Carbs: 6g
- Fat: 18g
FAQ
Can I make Pimento Cheese Stuffed Mini Peppers ahead of time?
Yes, prepare and refrigerate them, then bake just before serving.
Can I use different cheeses?
Yes, try Monterey Jack or mozzarella for variation.
Are these spicy?
They have mild heat, but you can adjust the cayenne.
Can I serve them cold?
They taste best warm, but can be enjoyed chilled as well.
How do I keep peppers from getting soggy?
Avoid overbaking and use fresh peppers.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to texture changes.
- Reheating: Warm in oven at 350°F until heated through.
Similar Recipes
Pimento Cheese Stuffed Mini Peppers
Ingredients
- 1 8-oz. 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 cheese divided
- 1 1-lb. bag mini sweet peppers (about 24)
- Sliced chives for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- In a bowl, mix cream cheese, pimentos, garlic powder, salt, cayenne, and 1 cup cheddar until smooth.
- Slice mini peppers lengthwise and remove seeds.
- Fill each pepper half with about 1 tablespoon of the mixture.
- Arrange on baking sheet and sprinkle remaining cheddar on top.
- Bake Pimento Cheese Stuffed Mini Peppers for 10–12 minutes until cheese is melted.
- Let cool slightly, then garnish with sliced chives and serve.
Notes
- Swap cheddar with mozzarella for a milder taste.
- Serve with dipping sauces like ranch or yogurt-based dips.
- Great as party appetizers or lunchbox snacks.
Conclusion
Pimento Cheese Stuffed Mini Peppers are a simple yet flavorful appetizer that’s sure to impress. With minimal prep and maximum taste, they’re perfect for any occasion.