By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 20
233 cal · 210 min
Pimiento Cheese Stuffed Peppers
Recipe GLPR3d7743bd4c2788
Roasted or fresh peppers filled with a creamy blend of four cheeses, pimientos, mayonnaise, and savory seasonings. This elegant appetizer can be served chilled and is perfect for parties, game day, or as a vegetarian starter. The pimiento cheese filling is smooth, tangy, and deeply satisfying.
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Ingredients
10 to 20 assorted fresh or jarred peppers (cherry peppers, jalapeños, serranos, or mini bell peppers)
¼ cup Cream cheese, at room temperature
¼ cup Mayonnaise
2 cups Shredded sharp Cheddar cheese
1 cup Shredded Monterey Jack cheese
1 cup Shredded Pepper Jack cheese
4 ounces Jarred chopped pimientos, drained
1 teaspoon Grated onion
¼ teaspoon Garlic powder
pinch Fresh ground black pepper
pinch Salt
2½ drops Tabasco sauce
Directions
In a food processor fitted with a knife blade, combine the cream cheese, mayonnaise, grated onion, garlic powder, Tabasco sauce, salt, and black pepper. Process until the mixture is smooth and well blended.
Add the shredded sharp Cheddar, Monterey Jack, and Pepper Jack cheeses along with the drained pimientos to the food processor. Pulse gently just until combined, being careful not to overprocess—the mixture should retain some texture and visible pieces of cheese and pimientos.
Transfer the pimiento cheese filling to a bowl and stir gently if needed to ensure all ingredients are evenly distributed. Cover and refrigerate for at least 3 hours to allow flavors to meld and the filling to firm up.
Prepare the peppers by slicing each one horizontally in half. Carefully remove the inner ribs and seeds, leaving the pepper walls intact. Pat the pepper halves dry with a paper towel if they are wet.
Using a small spoon or piping bag, fill each pepper half generously with the chilled pimiento cheese mixture. Serve chilled or at room temperature.
Comments
This recipe plays perfectly to Charlotte's strengths: pimientos, cream cheese, and cheddar are universally stocked at every major chain, and the total ingredient cost runs about $2.50 per serving, driven mainly by the three cheeses. The stated 210 minutes is honestly padded—active prep is maybe 45 minutes, roasting another 45, leaving over 90 minutes of hands-off cooling or make-ahead time, which is fine but should be clearer on a weeknight. The real friction is yield: twenty servings means this is built for a crowd or deep freezer, not a typical family dinner, and while pimiento cheese reheats beautifully in a low oven, the pepper vessel softens on a second round. A strong dish that works great for meal prep or a side table, just not a quick weeknight solution.
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