Ingredients
For the Pimento Cheese Filling:
- 4 oz (½ cup) cream cheese, softened to room temperature
- ½ cup mayonnaise (full-fat recommended for best flavor)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese (or substitute mozzarella for a milder version)
- ¼ cup jarred diced pimentos, drained
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika (optional, for depth)
- Salt and black pepper to taste
- 1 tbsp finely chopped fresh parsley (optional)
- ½ cup finely chopped cooked chicken breast or beef crumbles (optional protein variation)
For the Mini Peppers:
- 20–24 mini bell peppers (assorted red, orange, and yellow)
- Olive oil (optional, for brushing if roasting or grilling)
- Fresh parsley or chives for garnish (optional)
Instructions
1. Prepare the Mini Peppers
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Rinse the mini peppers thoroughly under cold water.
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Slice each pepper in half lengthwise. Remove seeds and membranes using a small spoon or knife.
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Pat them dry with a paper towel and set them aside on a clean tray or large plate.
2. Mix the Pimento Cheese Filling
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In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Stir until smooth and fully incorporated.
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Add the shredded cheddar cheese, Monterey Jack cheese, and drained diced pimentos.
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Sprinkle in the garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and black pepper.
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Mix well until all ingredients are combined into a creamy, textured spread.
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If you’re adding chopped cooked chicken or ground beef, fold it into the mixture at this stage.
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Taste and adjust seasoning as desired.
3. Fill the Mini Peppers
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Using a small spoon, fill each mini pepper half with about 1 to 2 teaspoons of the pimento cheese mixture.
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Gently press down the filling so it holds in place without overflowing.
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Arrange the stuffed peppers neatly on a serving platter or lined tray.
4. Optional Roasting or Grilling
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For a slightly warm and roasted version, lightly brush the pepper halves with olive oil before filling.
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Place stuffed peppers on a parchment-lined baking sheet.
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Roast in a preheated oven at 375°F (190°C) for 8–10 minutes or until the peppers are tender and the filling is slightly golden on top.
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Alternatively, place them on a grill-safe tray and heat over medium flame for 6–8 minutes.
5. Garnish and Serve
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Sprinkle with finely chopped parsley or chives for color and freshness.
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Serve immediately or chill in the refrigerator until ready to serve.
Notes
- Use Room Temperature Cream Cheese: This ensures smooth blending without lumps.
- Drain the Pimentos Well: Excess liquid can make the filling watery, so be sure to drain thoroughly.
- Add Protein for More Substance: Stir in cooked, finely chopped chicken breast or lean ground beef if you want a more filling option.
- Spice It Up: Add a pinch of cayenne, hot sauce, or diced jalapeños for a spicy twist.
- Make-Ahead Friendly: The filling can be prepared up to 2 days in advance and stored in an airtight container in the fridge.
- Choose Firm Peppers: Fresh, crisp mini peppers are best for holding the filling. Avoid ones with wrinkles or soft spots.
- Don’t Overfill: Keep the filling just inside the pepper cavity to prevent messes and keep them easy to pick up.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (or 10 minutes if roasting)