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)
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
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
