Pimento Cheese Stuffed Mini Peppers
Pimento Cheese Stuffed Mini Peppers are sweet peppers filled with a creamy cheddar and pimento cheese mixture.
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.