Pimento Cheese Stuffed Peppers
User Reviews
5
Pimento Cheese Stuffed Peppers
Description
This recipe creates pimento cheese by mixing coarsely shredded sharp cheddar with finely diced fresh red bell pepper or sweet mini peppers, minced fresh jalapeño, and diced pickled jalapeños. A splash of vinegar from the pickled jalapeños adds brightness. The creamy base is mayonnaise, seasoned with garlic powder, paprika, and salt for balance.
After combining and chilling the mixture to develop flavor, the cheese filling is spooned into sweet mini peppers cut lengthwise. The peppers provide a crisp, fresh sweetness that balances the tangy spiced cheese filling. Leaving the tops on the peppers creates handles that make them easy to eat.
The result is a snack or appetizer with creamy, savory, and slightly spicy notes paired with crunchy fresh pepper texture. They are suitable for entertaining or casual snacking and can be garnished with herbs if desired.
Chilling the cheese mixture for hours or overnight enhances the flavors. The recipe encourages creativity with half mayo and half Greek yogurt to lighten the texture or swapping out pimentos.
Ingredients
- 8 oz sharp cheddar cheese coarsely shredded
- 1/3-1/2 cup red bell pepper finely diced, or pimento peppers, or mini peppers
- 1 jalapeno pepper 1/3-1/2 cup minced, large or two small
- 3 tsp jalapeno pepper pickled, diced
- 1 tsp vinegar from the pickled jalapeños jar
- ¼ cup mayonnaise extra if desired, quality
- ¼ tsp garlic powder
- ¼ tsp paprika (regular, not smoked)
- ⅛ tsp salt
- 15 sweet mini peppers plus extra as needed
Instructions
- Prep your veggies by removing the stem, veins, and seeds from your jalapeño pepper(s) and mincing. Finely dice red bell pepper or sweet mini pepper.
- In a medium-large bowl, combine cheddar cheese, diced peppers, pickled peppers, vinegar, mayo, garlic powder, paprika, and a pinch of salt.
- Pimento cheese mixture can be prepped in advance and refrigerated for 2-4 days. The flavors amplify the next day - YUM! If serving right away, allow mixture to sit in the fridge for 15-20 minutes or until chilled.
- Slice the top off of each pepper and discard, or leave the top on for a handy dandy pepper handle.
- Slice each pepper lengthwise and stuff with pimento cheese. If you want to fancy it up, feel free to add some fresh chopped parsley or scallions as a tasty green garnish on top. Commence faceplant!
Notes
- This recipe yields 25 to 30 mini pepper halves; some may be eaten during prep.
- The cheese mixture improves in flavor if refrigerated for 2 to 4 days before serving.
- You can substitute fresh sweet red peppers for pimentos according to preference.
- For a lighter version, replace half the mayo with plain Greek yogurt in equal amounts.
- Nutrition facts are approximate using a general online calculator and should be adjusted as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30stuffed peppers
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 77mg | 3% |
| Potassium | 40mg | 1% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 20.6mg | 23% |
| Calcium | 55mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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