Pimento Cheese Shishito Peppers (Printable)

Shishito peppers meet tangy pimento cheese, offering a flavorful bite perfect for sharing.

# What You’ll Need:

→ Filling

01 - 113 g cream cheese, softened
02 - 120 g sharp cheddar cheese, shredded
03 - 70 g jarred pimentos, drained and finely chopped
04 - 30 g mayonnaise
05 - 1.5 g garlic powder
06 - 1 g smoked paprika
07 - 2 g kosher salt
08 - 1 g freshly ground black pepper

→ Peppers

09 - 450 g shishito peppers

→ Finishing

10 - 15 g olive oil

# How-To:

01 - In a mixing bowl, combine the softened cream cheese, shredded sharp cheddar, chopped pimentos, mayonnaise, garlic powder, smoked paprika, kosher salt, and black pepper. Mix until smooth and evenly incorporated.
02 - Make a lengthwise slit in each shishito pepper without cutting all the way through. Remove any seeds if desired. Fill each pepper with a generous amount of the cheese mixture.
03 - Heat oven to 200°C (400°F) and line a baking tray with parchment paper.
04 - Place stuffed peppers evenly on the prepared tray. Drizzle olive oil over each stuffed pepper.
05 - Bake stuffed peppers for 14 minutes or until the cheese is bubbly and peppers are tender.
06 - Present warm on a serving platter for immediate enjoyment.

# Expert Advice:

01 -
  • Delivers a melty spicy cheesy bite in every pepper
  • Perfect for entertaining or a quick weeknight snack
  • Requires just a handful of fresh ingredients
  • Easy to prep ahead and cook in minutes
02 -
  • This appetizer is high in flavor and naturally gluten free
  • Great way to use up leftover pimento cheese in a new form
  • Shishito peppers are usually mild but one in ten can surprise you with a little heat
  • Sharp cheddar always stands out for me I once swapped in smoked gouda for fun and it completely changed the character
03 -
  • Always use freshly grated cheese for the smoothest filling Pre shredded cheese does not melt quite the same way
  • Let peppers sit five minutes after charring to avoid burning your mouth
  • To quickly soften cream cheese microwave for twenty seconds then stir until smooth
  • You can prep the cheese filling several days ahead
  • Try using a small piping bag or zip top bag with the corner snipped off for fast and neat stuffing

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