Pimiento Cheese-Stuffed Mini Bell Peppers
Creamy pimiento cheese fills crisp mini bell peppers for an easy no-cook appetizer.
Ingredients
- 6 mini bell peppers halved lengthwise and seeded
- ¾ cup pimiento cheese spread
- Minced chives for garnish
Instructions
- Wash and dry the mini bell peppers thoroughly.
- Slice each pepper lengthwise and remove the seeds and membranes.
- Spoon approximately 1 tablespoon of pimiento cheese spread into each pepper half.
- Arrange the stuffed peppers on a serving platter.
- Sprinkle minced chives over the tops for garnish.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- These stuffed mini peppers can be made up to 8 hours ahead.
- Store covered in the refrigerator until serving.
- Serve alongside crackers, fresh vegetables, or charcuterie boards.
- You can use spicy pimiento cheese spread for extra heat.