If you’re searching for a crowd-pleaser that’s equal parts creamy, zesty, and irresistibly colorful, Pimento Cheese-Stuffed Mini Peppers are exactly what you need! Imagine sweet roasted mini peppers overflowing with a Southern classic filling—gooey cheddar, smooth cream cheese, vibrant pimentos, and a hint of spice—melting together for the ultimate party bite. Whether it’s a holiday get-together, a game-night snack, or a simple treat “just because,” these poppable morsels always steal the show.
Why You’ll Love This Recipe
- Instant Southern Charm: These Pimento Cheese-Stuffed Mini Peppers bring a comfort-food classic to your appetizer spread, making any occasion feel warm and welcoming.
- Effortlessly Eye-Catching: The rainbow hues of sweet mini peppers look so festive (with almost zero effort), you’ll be proud to share them at any potluck or party.
- Crowd-Friendly & Customizable: Mild, creamy, and with just the right kiss of heat, these bites please everyone—and can be adjusted for spice-level or dietary needs in seconds.
- Make-Ahead Magic: Prepare the filling or even the peppers in advance, then simply assemble and bake when you’re ready for cheesy, gooey perfection!
Ingredients You’ll Need
Pimento Cheese-Stuffed Mini Peppers call for just a handful of ingredients, but each one plays a starring role! From the sharp cheddar to the pop of pimentos, every piece brings its own delicious magic—plus, the ingredient list is blissfully short, so you’ll be ready to snack in no time.
- Cream cheese, softened: The ultra-creamy base that binds your filling and gives every bite that dreamy, tangy mouthfeel.
- Jarred pimentos, drained: These add a sweet, tangy brightness and signature color that makes the cheese mixture truly “pimento cheese.”
- Garlic powder: Subtle but essential for an extra bump of flavor without overpowering the filling.
- Kosher salt: Just the right seasoning to make the cheesy flavors pop—don’t skip it!
- Pinch of cayenne pepper: Adds a gentle heat to keep things lively (adjust as you like for spice tolerance!).
- Shredded cheddar cheese: Use sharp cheddar for a grown-up twist, or mild if you’re serving kids; it brings the bold, melty flavors we all love.
- Mini sweet peppers (about 24): These little gems are crisp, juicy, and the perfect bite-sized vessel for all that cheesy goodness.
- Sliced chives, for serving: Fresh chives add a bright, savory finish and a pretty pop of green.
Variations
One of the best things about Pimento Cheese-Stuffed Mini Peppers is how flexible the recipe is. Whether you’re working around dietary needs, playing with flavors, or simply using what you’ve got, there are so many fun ways to make these delicious bites your own!
- Spicy Kick: Add chopped pickled jalapeños or a dash of hot sauce to the filling for those who crave extra heat.
- Meaty Addition: Mix in some crumbled cooked bacon or finely diced ham for a smoky, savory boost.
- Herb Lovers: Stir in finely chopped fresh herbs, like parsley, dill, or basil, to brighten up the cheese mixture.
- Lighter Version: Swap the cream cheese for a light version or use Greek yogurt for a tangy, lower-cal alternative.
- Dairy-Free: Use your favorite plant-based cream cheese and non-dairy cheddar shreds, so everyone at the table can enjoy!
How to Make Pimento Cheese-Stuffed Mini Peppers
Step 1: Mix Up the Cheesy Filling
Preheat your oven to 400°F and set your rack to the center position—this will help the peppers bake evenly. In a large bowl, stir together the softened cream cheese, drained pimentos, garlic powder, kosher salt, a pinch of cayenne, and 1 cup of the shredded cheddar. Mix until everything is well combined and irresistibly creamy. Don’t be shy—taste and tweak the seasoning if you crave more punch!
Step 2: Prep the Peppers
Wash the mini sweet peppers, then slice each one in half lengthwise. Gently scoop out any seeds and ribs with a small spoon or your fingers—mini peppers are usually low on seeds, so this part goes quick. Place each half on a parchment-lined baking sheet, cut side up, ready for stuffing.
Step 3: Fill, Top, and Bake
Using a spoon (or a piping bag for extra neatness), mound about a tablespoon of the pimento cheese mixture into each pepper half. Snuggle them close together on the baking sheet to prevent tipping. Generously sprinkle the remaining cheddar over each stuffed pepper—this is what gets gloriously melty in the oven. Bake for 10-12 minutes, until the cheese is bubbling and beginning to turn golden around the edges.
Step 4: Cool and Finish with Chives
Let your Pimento Cheese-Stuffed Mini Peppers cool on the pan for about 10 minutes; this helps the cheese set a bit and gives you the perfect warm, gooey texture. Just before serving, shower the peppers with a generous sprinkle of fresh, sliced chives for added color and a hint of sharpness!
Pro Tips for Making Pimento Cheese-Stuffed Mini Peppers
- Cheese Choices Matter: Choose a sharp, quality cheddar for bolder flavor, or play with pepper jack for a subtle spicy twist.
- Room-Temp Cream Cheese: Let your cream cheese soften fully—this guarantees a smooth, easy-to-mix filling with no frustrating lumps.
- Crowd-Size Assembly: Line up your peppers and use a piping bag or zip-top bag with the corner snipped for super-speedy, neat filling—no sticky fingers!
- Perfect Bake Time: Watch for bubbling cheese and lightly golden edges—the sweet spot for gooey centers and tender peppers without overcooking.
How to Serve Pimento Cheese-Stuffed Mini Peppers
Garnishes
Don’t skip that last sprinkle of chives—it adds a fresh, oniony pop. For an extra flourish, try freshly cracked black pepper, a tiny dusting of smoked paprika, or even some crumbled crispy bacon sprinkled on top. These tasty touches add color and make each bite feel special.
Side Dishes
Pimento Cheese-Stuffed Mini Peppers pair beautifully with a bright salad, crunchy crudités, or classic Southern sides like deviled eggs and dill pickles. They’re equally delightful alongside burgers and grilled meats at a cookout, or as a part of a colorful finger food spread.
Creative Ways to Present
Arrange the peppers in a rainbow pattern on a platter for a party “wow!” factor, or nestle them onto a wooden board with crackers and charcuterie for a Southern-inspired appetizer tray. For festive gatherings, pop toothpicks into each pepper for easy grab-and-go munching.
Make Ahead and Storage
Storing Leftovers
Leftover Pimento Cheese-Stuffed Mini Peppers should be cooled to room temperature and transferred to an airtight container. They’ll stay fresh and tasty for 3 days in the refrigerator—perfect for snacking or a quick lunchbox surprise.
Freezing
While you technically can freeze the assembled peppers, the texture may change once thawed—cream cheese can separate and the peppers soften. For best results, freeze the pimento cheese filling by itself, and stuff freshly prepped peppers when you’re ready to bake.
Reheating
To reheat, place leftovers on a baking sheet and warm in a 350°F oven for about 8 minutes, or until heated through and the cheese is bubbly again. A microwave works in a pinch (30 seconds or so), but the oven is best for keeping the peppers’ texture just right.
FAQs
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Can I make Pimento Cheese-Stuffed Mini Peppers ahead of time?
Absolutely! You can prepare the cheese filling and cut the mini peppers up to a day in advance. Store both separately in the fridge, and assemble and bake just before serving for maximum freshness and melty cheese magic.
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What kind of cheddar is best for this recipe?
Sharp cheddar delivers the boldest, classic pimento cheese flavor, but you can absolutely use mild cheddar if you prefer a subtler taste. More adventurous? Try mixing in a bit of pepper jack or Colby for extra color and kick!
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Are Pimento Cheese-Stuffed Mini Peppers spicy?
As written, the recipe is mild with just a hint of warmth from the cayenne. If you want them spicy, simply add more cayenne, chopped jalapeños, or even some hot sauce to the cheese mixture before filling the peppers.
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Can I use regular bell peppers instead of mini peppers?
Yes! Slice larger bell peppers into thick strips or wedges, then stuff and bake as directed. The flavor will be similar—just expect slightly bigger (but still biteable) portions. Mini peppers do look extra cute, though!
Final Thoughts
I hope you’ll give these Pimento Cheese-Stuffed Mini Peppers a try at your next gathering—or just treat yourself to a plateful on a cozy night in! They’re an explosion of Southern flavor in every bite, unbelievably easy, and always gone in a flash. Can’t wait to hear how quickly they disappear from your table!
Print
Pimento Cheese-Stuffed Mini Peppers Recipe
- Prep Time: 10 mins
- Total Time: 35 mins
- Yield: 48 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pimento Cheese-Stuffed Mini Peppers are a delightful appetizer that brings together the creamy goodness of pimento cheese with the sweet crunch of mini peppers. Perfect for parties or as a tasty snack!
Ingredients
Cream Cheese Mixture:
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (4-oz.) jar pimentos, drained
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- Pinch of cayenne pepper
- 1 3/4 cups shredded cheddar, divided
Mini Peppers:
- 1 (1-lb.) bag mini sweet peppers (about 24)
- Sliced chives, for serving
Instructions
- Step 1: Arrange a rack in center of oven; preheat to 400°. In a large bowl, mix cream cheese, pimentos, garlic powder, salt, cayenne, and 1 cup cheddar.
- Step 2: Cut peppers in half lengthwise and scoop out seeds and ribs. Spoon a small amount (about 1 Tbsp.) of pimento mixture into each half. Arrange on a baking sheet cut side up. Top peppers with remaining 3/4 cup cheddar.
- Step 3: Bake stuffed peppers until cheese is melty, 10 to 12 minutes. Let cool 10 minutes.
- Step 4: Top with chives before serving.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 1741
- Sugar: 32 g
- Sodium: 2317 mg
- Fat: 146 g
- Saturated Fat: 84 g
- Trans Fat: 3 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 65 g
- Cholesterol: 425 mg
