Pimento Cheese-Stuffed Mini Peppers Are Piment-Oh So Good

Makinze Gore
·1 min read

Yields: 48 servings

Prep Time: 10 mins

Total Time: 35 mins

Ingredients

  • 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 c.

    shredded cheddar, divided

  • 1

    (1-lb.) bag mini sweet peppers (about 24)

  • sliced chives, for serving

Directions

  1. Preheat oven to 400° with rack in the middle of the oven. In a large bowl, combine cream cheese, pimentos, garlic, powder, salt, cayenne, and 1 c. cheddar.

  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 ¾ c. cheddar.

  3. Bake stuffed peppers until cheese is melty, 10 to 12 minute. Let cool 10 minutes.

  4. Top with chives before serving.

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