PIMENTO CHEESE STUFFED PEPPERS
Ingredients
- 8 oz 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)
- 1/8 tsp salt
- 15 sweet mini peppers plus extra as needed
Instructions
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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.
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In a medium-large bowl, combine cheddar cheese, diced peppers, pickled peppers, vinegar, mayo, garlic powder, paprika, and a pinch of salt.
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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.
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Slice the top off of each pepper and discard, or leave the top on for a handy dandy pepper handle.
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Slice each pepper lengthwise and stuff with pimento cheese. If you want to fancy it up, feel free to add some fresh chopped parsley or scallions as a tasty green garnish on top. Commence faceplant!
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JALAPEÑO-GOAT CHEESE GRILLED STUFFED MINI PEPPERS
Ingredients
- 1 pound mini sweet bell peppers, halved and seeds removed
- 6-8 ounces goat cheese log
- 1 jalapeño, finely chopped (seeds removed if you don’t like them spicy!)
Instructions
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Preheat grill to medium high heat or about 400 degrees F. Oil the grates, then place peppers cut side up and grill for about 4-5 minutes per side until they have soften and have nice grill marks. Remove from grill.
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In a medium bowl, mix together the goat cheese and diced jalapeño. Stuff each pepper half with the jalapeño-goat cheese mixture. Serve immediately. Serves 8, about 4 pepper halves each.
