Southeast Dairy Association - Smokey Pimiento Stuffed Peppers

 

Tennessee Smoky Pimiento Cheese Poppers

A pastry bag or a zip-top freezer bag make filling the peppers a breeze. Stuff the peppers one day in advance. Cover and refrigerate until ready to bake.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 2 dozen

Ingredients

  • 14 miniature sweet peppers
  • 3/4 cup shredded sharp Cheddar cheese
  • 1/2 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) jar diced pimientos, drained
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 2 teaspoons adobo sauce
  • 1 garlic clove, pressed
  • 5 soda crackers, crumbled
  • 1 tablespoon melted butter

Instructions

  • Preheat oven to 375°. Cut peppers in half lengthwise; remove seeds and center membrane. Cut a small sliver from pepper bottoms, if desired to keep upright. Place on a lightly greased foil-lined baking sheet. Combine Cheddar and next five ingredients in a large bowl. Pipe filling into pepper halves. Do not over fill. Toss cracker crumbs with butter; sprinkle over the peppers.
    Bake 20 to 25 minutes or until cheese melts and the peppers soften.

Notes

Source of recipe: Rebecca Gordon, Buttermilk Lipstick
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