Few appetizers capture the heart and flavor of the South quite like these Pimento Cheese Stuffed Mini Peppers. Every vibrant bite is creamy, tangy, and just the right amount of savory, with a playful crunch from the sweet peppers. This is a recipe that’s equal parts comfort food and party showstopper — the kind of snack you’ll find yourself whipping up for game day, picnics, or whenever you crave something utterly irresistible. Whether you’re a lifelong pimento cheese lover or tasting it for the first time, these stuffed mini peppers are sure to make you the star of any gathering.

Pimento Cheese Stuffed Mini Peppers Recipe - Recipe Image

Ingredients You’ll Need

Get ready to fall in love with how simple yet impactful these ingredients are! Each component plays a special role, from providing the signature cheesy tang to adding pops of color and crunch that make every Pimento Cheese Stuffed Mini Pepper so enjoyable.

Mini sweet peppers (1 pound, halved and deseeded): These little gems are naturally sweet, crunchy, and the perfect vessels for our creamy filling.
Cream cheese (4 oz, softened): Softened cream cheese gives the stuffing its luscious, rich base — so be sure to let it come to room temperature for easy mixing.
Sharp cheddar cheese (1/2 cup, shredded): The sharp cheddar brings deep, tangy flavor that’s classic in pimento cheese.
Monterey Jack cheese (1/2 cup, shredded): Known for its mild and creamy melt, Monterey Jack makes the mix extra smooth and scoopable.
Mayonnaise (1/4 cup): Adds unmistakable Southern creaminess that rounds out the cheese flavors beautifully.
Diced pimentos (1/4 cup, drained): These diced, mild red peppers are both the namesake and the secret weapon; they add subtle sweetness and gorgeous color.
Garlic powder (1/2 teaspoon): A little garlic powder brings savory depth without overpowering the delicate flavors.
Smoked paprika (1/4 teaspoon): Smoky, warm paprika adds dimension and a hint of subtle heat.
Salt and black pepper (to taste): Just a pinch brings all those flavors together and balances the richness.
Chopped chives or parsley (1 tablespoon, optional): A sprinkle of fresh herbs for a pop of green and a gentle oniony or herbal brightness.

How to Make Pimento Cheese Stuffed Mini Peppers

Step 1: Mix Up the Creamy Pimento Cheese Filling

In a medium bowl, mix the softened cream cheese, shredded cheddar, Monterey Jack, mayonnaise, diced pimentos, garlic powder, smoked paprika, a little salt, and some black pepper. Stir everything together until you get a smooth, flecked, and outrageously creamy blend. If you want a dash of extra personality, sneak in a splash of hot sauce or a pinch of cayenne. The filling should be spreadable but thick — almost like a dreamy cheese dip.

Step 2: Prep and Fill the Mini Peppers

Next, take your sweet mini peppers that have been halved and deseeded (a spoon helps scoop those seeds out cleanly). Use a small spoon or a piping bag, if you’re feeling fancy, to fill each pepper half generously with the pimento cheese mixture. Pile it in — the more, the merrier! Arrange them snugly on a pretty platter so their colors shine.

Step 3: Garnish and Serve

Right before serving, sprinkle chopped chives or parsley over the tops for a bit of freshness and a hint of garden color. You can serve these stuffed peppers chilled straight from the fridge or let them come to room temperature for the best, fullest flavor. That’s all it takes to create a stunning tray of Pimento Cheese Stuffed Mini Peppers!

How to Serve Pimento Cheese Stuffed Mini Peppers

Garnishes

A flourish of chopped chives or fresh parsley is my go-to — it completes the look and adds a gentle burst of brightness. For a touch of drama, try a dusting of extra smoked paprika, or even a tiny sprinkle of crumbled bacon if you want to add some crunch and savoriness. The little pops of green and red make Pimento Cheese Stuffed Mini Peppers even more irresistible.

Side Dishes

These beauties work wonderfully alongside just about any Southern-inspired fare: think deviled eggs, crisp pickles, or a cool cucumber salad. Even a platter of fresh fruit or crunchy crackers makes a perfect, refreshing counterpoint. Serve Pimento Cheese Stuffed Mini Peppers at a picnic, as party finger food, or as a snappy starter to your favorite grilled dinner.

Creative Ways to Present

For an extra wow factor, arrange your Pimento Cheese Stuffed Mini Peppers in a rainbow pattern on a wooden board or nestled around a bowl of extra dip. You can also skewer them for bite-sized kabobs, serve them in small individual cups, or set them on mini lettuce leaves for a cute, edible “boat.” When you play with color and presentation, these peppers are as festive as they are delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Pimento Cheese Stuffed Mini Peppers keep wonderfully in the fridge. Arrange them in a single layer in an airtight container, and they’ll stay fresh and flavorful for up to 2-3 days. If you have extra filling, store it separately, covered, to keep it creamy and scoopable for quick snacks or sandwiches.

Freezing

While the assembled peppers don’t freeze well (the creamy cheese can lose its texture and become watery), you can freeze the pimento cheese mixture itself. Place the extra filling in a freezer-safe container, press a bit of plastic wrap directly on the surface, and freeze for up to one month. Thaw it in the fridge before using for a new batch!

Reheating

Since Pimento Cheese Stuffed Mini Peppers are meant to be served chilled or at room temperature, there’s no reheating required. If you prefer them slightly warm, you can let them sit out of the fridge for 20-30 minutes or give them a gentle pass in the microwave for just a few seconds — but be careful not to melt the filling.

FAQs

Can I make Pimento Cheese Stuffed Mini Peppers in advance?

Absolutely! You can prepare the filling up to two days ahead of time and store it in the refrigerator. For maximum crunch, stuff the peppers just before serving, but they’ll also hold up nicely if filled and refrigerated a few hours early.

What other cheeses can I use in the filling?

Feel free to get creative! While sharp cheddar and Monterey Jack are classic, you can use mozzarella for extra stretch or even a little bit of pepper jack for more kick. Just keep the proportions about the same for that perfect creamy texture.

Are these spicy?

By default, Pimento Cheese Stuffed Mini Peppers are more sweet than spicy, but you can always adjust the heat. Add a dash of your favorite hot sauce, a pinch of cayenne, or even swap in a few mini hot peppers if you want more zing.

Can I use regular bell peppers instead of mini peppers?

Definitely. If you’d like to make heartier portions, slice regular bell peppers into rings or wedges and stuff them just like the minis. The flavor will be similar, but the presentation will be a bit different — just as delicious!

What’s the best way to transport these to a party?

Layer the stuffed peppers in a shallow, airtight container and keep them cool in your fridge or cooler until it’s party time. If you’re garnishing with fresh herbs, you may want to sprinkle them on just before serving to keep everything looking bright and crisp.

Final Thoughts

If you’re searching for a simple, crowd-pleasing appetizer, you really can’t go wrong with Pimento Cheese Stuffed Mini Peppers. They’re colorful, bold, ridiculously tasty, and come together in mere minutes — perfect for entertaining or a fun family snack. Give this recipe a try, and watch how quickly these bites disappear!

Pimento Cheese Stuffed Mini Peppers Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 15 minutes
Yield: 24 stuffed pepper halves 1x
Diet: Vegetarian

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Description

These Pimento Cheese Stuffed Mini Peppers are the perfect appetizer for any gathering. Creamy, cheesy, and with a hint of smoky flavor, these bite-sized treats are sure to be a hit.

Ingredients

Scale

For the Pimento Cheese Filling:

1 pound mini sweet peppers (halved and deseeded)
4 oz cream cheese (softened)
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup mayonnaise
1/4 cup diced pimentos (drained)
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon chopped chives or parsley for garnish (optional)

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Instructions

In a mixing bowl, combine the cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, salt, and pepper. Stir until smooth and well mixed. Spoon or pipe the pimento cheese mixture into the halved mini peppers.
Arrange them on a platter and garnish with chopped chives or parsley if desired. Serve chilled or at room temperature.

Notes

You can prepare the filling up to 2 days in advance and store it in the refrigerator.
For an extra kick, stir in a dash of hot sauce or a pinch of cayenne pepper.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Southern American