Ingredients
For the Pimento Cheese Filling:
8 oz sharp cheddar cheese, grated
4 oz cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup jarred pimentos, drained and chopped
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper, to taste
For the Mini Peppers:
12–15 mini sweet peppers (red, yellow, or orange), halved and deseeded
Instructions
Prepare the Filling: In a medium mixing bowl, combine the grated cheddar cheese, softened cream cheese, mayonnaise, Dijon mustard, chopped pimentos, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix until all ingredients are well combined and creamy.
Prepare the Peppers: Slice the mini peppers in half lengthwise and remove the seeds. You can leave the stems on for easier handling and presentation.
Stuff the Peppers: Using a spoon or piping bag, fill each mini pepper half with the pimento cheese mixture, packing it in well.
Serve: Arrange the stuffed mini peppers on a serving platter and serve immediately. Alternatively, refrigerate them for about 30 minutes before serving to let the flavors meld.
Notes
These can be made ahead of time and stored in the refrigerator for up to 24 hours before serving.
Feel free to experiment with different types of cheese—Monterey Jack, Colby, or even a blend of cheeses work great.
If you prefer a spicier version, add more cayenne pepper or even some finely chopped jalapeños to the pimento cheese filling.
For a vegetarian-friendly option, ensure the mayonnaise used is egg-free.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 stuffed mini pepper half
- Calories: 55 kcal
- Sugar: 2g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg