Pimento Cheese-Stuffed Peppers

Get ready for the ultimate party appetizer that’ll have everyone asking for your recipe!

These pimento cheese-stuffed peppers combine creamy, cheesy goodness with the perfect pop of pepper heat.

They’re bite-sized flavor bombs that disappear faster than you can set down the serving tray.

What makes these stuffed peppers special is the homemade pimento cheese filling – forget the store-bought stuff!

The combination of sharp cheddar, fresh and pickled peppers, and just the right seasonings creates that iconic Southern spread that’s equally at home on a fancy charcuterie board or casual game day spread.

Plus, they’re ready in just 15 minutes!

Ingredients

• 8 oz coarsely shredded sharp cheddar cheese
• 1/3-1/2 cup finely diced red bell pepper, pimento peppers, or mini peppers
• 1 large or two small jalapeño peppers (1/3-1/2 cup minced)
• 3 tsp diced pickled jalapeño peppers
• 1 tsp vinegar from the pickled jalapeños jar
• ¼ cup quality mayo (extra if desired)
• ¼ tsp garlic powder
• ¼ tsp paprika (regular, not smoked)
• ⅛ tsp salt
• 15 sweet mini peppers plus extra as needed

Steps

1. Prep your veggies by removing the stem, veins, and seeds from your jalapeño pepper(s) and mincing finely. For less heat, make sure to remove all the white membrane. Finely dice the red bell pepper or sweet mini pepper into ⅛-inch pieces for the best texture in your pimento cheese.
2. In a medium-large bowl, combine the shredded cheddar cheese, diced peppers, pickled peppers, vinegar, mayo, garlic powder, paprika, and salt. Mix thoroughly until everything is well incorporated. If the mixture seems too dry, add 1-2 tsp additional mayo until you reach your desired consistency.
3. For the best flavor development, the pimento cheese mixture can be prepped in advance and refrigerated for 2-4 days. The flavors will amplify and meld together overnight – YUM! If serving right away, allow mixture to sit in the fridge for at least 15-20 minutes or until properly chilled. This helps the flavors blend and makes the cheese easier to work with.
4. Prepare the mini peppers by slicing the top off of each pepper and discarding, or leave the top on to use as a handy pepper handle. If keeping the tops on, make a small cut to remove the seeds inside. The peppers should be clean and hollow inside to maximize filling space.
5. Slice each pepper lengthwise and use a small spoon to stuff generously with the pimento cheese mixture. Don’t be afraid to mound the filling slightly above the pepper edges. If you want to fancy up your presentation, add some fresh chopped parsley or thinly sliced scallions as a tasty green garnish on top. Arrange on a serving platter and watch them disappear!

Smart Swaps

• Use light cream cheese (2 oz) mixed with 6 oz cheddar instead of all cheddar for a smoother, more spreadable filling
• Substitute Greek yogurt for half the mayo (1:1 ratio) to add protein and tanginess
• Try smoked cheddar instead of regular for a delicious smoky flavor variation

Make It Diabetes-Friendly

• Replace mini sweet peppers with cucumber rounds or celery sticks to reduce carbs by approximately 3g per serving
• Use reduced-fat sharp cheddar to maintain flavor while cutting fat content by about 30%
• Substitute mayo with full-fat Greek yogurt to reduce calories while maintaining creaminess
• Portion control is key – limit serving size to 3-4 stuffed peppers (approximately 8g carbs total)

Pro Tips

• Shred your own cheese rather than using pre-shredded for better melting and flavor
• Let the pimento cheese come to room temperature for about 10 minutes before serving for maximum flavor
• For a spicier version, leave some jalapeño seeds in or add a pinch of cayenne pepper
• These can be made up to 24 hours in advance – just cover tightly with plastic wrap in the refrigerator