stuffed Mini Peppers made with Pimento Cheese and chives

Stuffed mini peppers made with pimento cheese and chives, is an easy 3-ingredient pepper appetizer that’s perfect to prep in a pinch!

I love an easy appetizer like these stuffed mini peppers for an easy bite to serve at a party! These peppers are no-bake, using store-bought pimento cheese so if you’re on the hook to bring a dish quickly to a football party or summer get-together – or just need a low-carb snack, this mini pepper appetizer was made for YOU.

If you need more party-ready bites and snacks that come together in no time, make my mozzarella skewers, 5-minute blender salsa or sausage stuffed jalapeno peppers next.

stuffed mini peppers ingredients

You only need three ingredients to make these peppers, and 10 minutes to prep. These truly could not be easier to make!

• mini sweet peppers: I like mini sweet peppers (the slight sweetness with the cheese is a tasty contrast), but use any mini peppers you can find.
• pimento cheese: If you have a go-to recipe you love, feel free to make! To keep things easy, I used store-bought.
• garnish: optional, but adds a nice pop of color! I’m using chives, but parsley or green onions (scallions) would also work great here.

Can I make these peppers spicy?

If you like the heat, you can mix in a pinch of cayenne pepper to the pimento cheese. Or look for a spicy pre-made pimento cheese (usually with jalapeños) for this recipe.

how to make stuffed mini peppers with pimento cheese

I’ve tested this pepper appetizer in the oven on bake, on broil and raw (as-is), and found the raw method to yield the best results. Cooking only caused the cheese to ooze out and make a mess in my experience. And because these are mini peppers, I prefer the crunch from fresh peppers with creamy, textured pimento cheese, personally.

You can serve these immediately or prep, and refrigerate until ready to serve. If making ahead, pull out 10-ish minutes before serving so the chilled pimento cheese can begin to soften at room temp.

1. Cut and clean your mini sweet peppers. Cut in half lengthwise, the stems will easily pop off, but if you want a pop of color for presentation you can keep them on.
2. Scoop pimento cheese into each mini pepper.
3. Garnish with fresh chives, parsley or green onions.

Do I need to roast the mini peppers first?

Mini peppers are tender enough to be stuffed and served raw, especially for a cold appetizer. If you prefer a softer, slightly sweeter flavor, you can roast them for 10–15 minutes before stuffing. I would not suggest baking once stuffed.

What can I serve with stuffed mini peppers?

These pimento cheese peppers pair well with crackers, fresh, crunchy veggies, or a charcuterie board for a balanced appetizer spread.

If you’re looking to add more cold appetizers to create a whole menu, serve with prosciutto and mozzarella skewers, southern deviled eggs, blender salsa, or French onion dip with chips and veggies.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 5-10 minutes to allow the pimento cheese to soften before serving for best taste and texture.

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