• Prep Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 30 stuffed peppers

Pimento Cheese Stuffed Peppers

  • Recipe Submitted by on

 Ingredients List

  • 1 (8 oz) pkg coarsely shredded sharp cheddar cheese
  • 1/3-1/2 cup finely diced red bell pepper, pimento peppers, or mini peppers
  • 1 large or two small jalapeño peppers (1/3-1/2 cup minced)
  • 3 tsp diced pickled jalapeño peppers
  • 1 tsp vinegar from the pickled jalapeños jar
  • 1/4 cup quality mayo, extra if desired
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika (regular, not smoked)
  • pinch of salt
  • 15+ sweet mini peppers, extra as needed


Prep your veggies by removing the stem, veins, and seeds from your jalapeño pepper(s) and mincing. Finely dice red bell pepper or sweet mini pepper.
In a medium-large bowl, combine cheddar cheese, diced peppers, pickled peppers, vinegar, mayo, garlic powder, paprika, and a pinch of salt.
Pimento cheese mixture can be prepped in advance and refrigerated for 2-4 days. The flavors amplify the next day - YUM! If serving right away, allow mixture to sit in the fridge for 15-20 minutes or until chilled.
Slice the top off of each pepper and discard, or leave the top on for a handy dandy pepper handle.
Slice each pepper lengthwise and stuff with pimento cheese
Commence faceplant

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