Pimento Cheese Stuffed Mini Peppers are the perfect bite-sized appetizer for parties, game days, holidays, and family gatherings. Sweet mini peppers are filled with a creamy homemade pimento cheese mixture and baked until warm, bubbly, and irresistibly cheesy.
This easy appetizer combines the sweetness of mini peppers with rich cream cheese, sharp cheddar, and savory seasonings for a crowd-pleasing snack that’s both colorful and delicious.
Why You’ll Love This Recipe
These Pimento Cheese Stuffed Mini Peppers are guaranteed to disappear quickly from any appetizer table.
- Easy to make with simple ingredients
- Ready in under 30 minutes
- Perfect for parties and gatherings
- Creamy, cheesy, and flavorful
- Naturally gluten-free
- Low-carb friendly option
- Colorful presentation
- Great make-ahead appetizer
The combination of melted cheddar cheese and sweet roasted peppers creates a delicious contrast of flavors and textures.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 (4-ounce) jar pimentos, drained
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Pinch of cayenne pepper
- 1¾ cups shredded cheddar cheese, divided
- 1 (1-pound) bag mini sweet peppers (about 24)
- Sliced fresh chives, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the softened cream cheese, drained pimentos, garlic powder, kosher salt, cayenne pepper, and 1 cup of shredded cheddar cheese.
- Stir until the filling is smooth and evenly combined.
- Wash the mini sweet peppers and pat dry.
- Slice each pepper in half lengthwise.
- Remove the seeds and membranes from each pepper half.
- Spoon approximately 1 tablespoon of the pimento cheese mixture into each pepper half.
- Arrange the stuffed peppers cut-side up on the prepared baking sheet.
- Sprinkle the remaining ¾ cup shredded cheddar cheese evenly over the tops.
- Bake for 10 to 12 minutes or until the cheese is melted and bubbly.
- Remove from the oven and allow the peppers to cool for about 10 minutes.
- Garnish with freshly sliced chives before serving.
Tips & Tricks
- Bring cream cheese to room temperature for easier mixing.
- Use freshly shredded cheddar for the best melting texture.
- Add diced jalapeños for extra heat.
- Mix in cooked beef sausage crumbles for added protein.
- Don’t overfill the peppers to prevent the filling from spilling out.
- Serve warm for the best flavor and texture.
- Prepare the filling a day ahead to save time.
Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 48 stuffed pepper halves
Category: Appetizer
Method: Baking
Cuisine: Southern American
Difficulty: Easy
Dietary Notes: Gluten-Free, Low-Carb, Vegetarian
Notes
- Mini peppers come in various colors, creating a beautiful presentation.
- Sharp cheddar provides the most flavor, but mild cheddar works well too.
- For extra creaminess, add a tablespoon of sour cream to the filling.
- These stuffed peppers can be assembled ahead and baked before serving.
Nutrition
Approximate values per serving (4 pepper halves):
- Calories: 160
- Protein: 7g
- Carbohydrates: 5g
- Fat: 13g
- Fiber: 1g
- Sodium: 280mg
FAQ
Can I make Pimento Cheese Stuffed Mini Peppers ahead of time?
Yes. Assemble the peppers up to 24 hours in advance and refrigerate until ready to bake.
Can I serve these cold?
Yes. They are delicious both warm and chilled, though baking enhances the flavor and texture.
What type of cheese works best?
Sharp cheddar is traditional and provides the boldest flavor.
Are stuffed mini peppers low carb?
Yes. Mini sweet peppers are naturally low in carbohydrates, making them a great low-carb appetizer option.
Can I freeze stuffed mini peppers?
Freezing is not recommended because the cream cheese filling may change texture after thawing.
How do I keep the peppers from becoming soft?
Avoid overbaking and serve shortly after cooking for the best texture.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Not recommended due to the cream cheese filling.
Reheating
Reheat in a 350°F oven for 5–7 minutes or until warmed through.
Similar Recipes
Pimento Cheese Stuffed Mini Peppers
Ingredients
- 1 8-ounce package cream cheese, softened
- 1 4-ounce jar pimentos, drained
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Pinch of cayenne pepper
- 1¾ cups shredded cheddar cheese divided
- 1 1-pound bag mini sweet peppers (about 24)
- Sliced fresh chives for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the softened cream cheese, drained pimentos, garlic powder, kosher salt, cayenne pepper, and 1 cup of shredded cheddar cheese.
- Stir until the filling is smooth and evenly combined.
- Wash the mini sweet peppers and pat dry.
- Slice each pepper in half lengthwise.
- Remove the seeds and membranes from each pepper half.
- Spoon approximately 1 tablespoon of the pimento cheese mixture into each pepper half.
- Arrange the stuffed peppers cut-side up on the prepared baking sheet.
- Sprinkle the remaining ¾ cup shredded cheddar cheese evenly over the tops.
- Bake for 10 to 12 minutes or until the cheese is melted and bubbly.
- Remove from the oven and allow the peppers to cool for about 10 minutes.
- Garnish with freshly sliced chives before serving.
Notes
- Mini peppers come in various colors, creating a beautiful presentation.
- Sharp cheddar provides the most flavor, but mild cheddar works well too.
- For extra creaminess, add a tablespoon of sour cream to the filling.
- These stuffed peppers can be assembled ahead and baked before serving.
Conclusion
These Pimento Cheese Stuffed Mini Peppers are everything you want in an appetizer—easy, flavorful, colorful, and irresistibly cheesy. With their creamy pimento cheese filling and naturally sweet peppers, they make a perfect addition to holiday spreads, game-day snacks, and casual gatherings. Once you try them, they’ll quickly become one of your favorite party appetizers.