Summer ends and kicks off party food season. There are tailgating, Halloween, Thanksgiving, Christmas, and New Year’s gatherings to have. Some weddings, baby showers, and birthdays could get squeezed in between them too. All those events are what brighten up fall and winter. My eyes light up when I walk into a room and see tantalizing trays of food lined up and ready to be devoured. One that I would go to first is Pimento Cheese Stuffed Peppers.
Party preparation can get a little overwhelming. Being able to do some things in advance helps greatly. Pimento cheese can be made days ahead and it even tastes better when you do. Some chilling time in the fridge does wonders. Then all you have to do on the day you make it is get the peppers ready by cutting them in half, seeding, and removing the ribs. Fill each half with pimento cheese and put them on a platter. It is easy peasy.
Which peppers to use? There are so many choices. Mini bell peppers are colorful which makes the tray bright and cheery. Jalapeños are fantastic for those who like a kick of heat. Serrano peppers are not quite as hot as jalapeños and their size makes mini bites. Sweet cherry peppers, either jarred or fresh, are also pimentos. I used the jarred ones because I like the extra flavor from the vinegar they are packed with. My tray has a mix of all the peppers to give a variety of color, texture, spice, and flavor.
A few words about pimento cheese: Do not buy it from the store. Just don’t and trust me on that. Take the time to make it from scratch. Also take the time to grate the cheese. It does make all the difference. How much mayonnaise you use will make it creamier or “drier” in a sense. This recipe has more mayo than what I used for a Grilled Pimento Cheese Sandwich or Pimento Cheese Balls. I wanted it to be a little more spreadable to go in the peppers.
Are you ready for party food season? Sunday Supper contributors are sharing recipes for tantalizing trays that will make your celebration a tasty one. Scroll down to find the list and links to each. There are so many great ones to make. Special thanks to Conni of The Foodie Army Wife for hosting the event.
Also try these ham and cream cheese roll ups!
Pimento Cheese Stuffed Peppers
- 1/4 cup cream cheese at room temperature
- 1/4 cup mayonnaise
- 1 teaspoon grated onion
- 1/4 teaspoon garlic powder
- 2 to 3 drops Tabasco sauce
- Pinch of salt
- Pinch of fresh ground pepper
- 2 cups shredded sharp Cheddar cheese
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded Monterey Jack cheese
- 1 jar chopped pimentos 4 ounces, drained
- 10 to 20 assorted peppers such as jarred sweet cherry peppers or fresh jalapeño serrano, or mini bell peppers
In the bowl of a food processor fitted with a knife blade, process cream cheese, mayonnaise, onion, garlic powder, Tabasco sauce, salt, and pepper until smooth.
Add the shredded cheeses and pimentos and pulse to combine. Do not over-process. Transfer pimento cheese to a bowl and stir if needed to combine ingredients thoroughly. Cover and chill for at least 3 hours.
Slice peppers in half horizontially and remove ribs and seeds. Fill pepper halves with pimento cheese.
Make Pimento Cheese Stuffed Peppers for your next celebration. They are made using a recipe for homemade pimento cheese and fresh or jarred peppers.
It’s time for party food! Check out all these recipes for tantalizing trays you can make for your next celebration:
- Antipasto Skewers by Simply Gourmet
- Bite-Sized Meatballs by MealDiva
- BLT Bites by The Life and Loves of Grumpy’s Honeybunch
- BLT Canapes by Peaceful Cooking
- BLT Crostini with Basil Mayonnaise by Bobbi’s Kozy Kitchen
- Blueberry Jam and Goat Cheese Crostini by Casa de Crews
- Cajun Style Deviled Eggs by Peanut Better and Peppers
- Charcuterie Board by Family Foodie
- Cheese-Filled Apple Rounds by eating in instead
- Coquilles St. Jacques by Nosh My Way
- Crudites Tray with Copycat Hidden Valley Ranch Dip by Hot Momma’s Kitchen Chaos
- Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
- Cucumber Sandwiches by Momma’s Meals
- Feta Zucchini Bites by Curious Cuisiniere
- Gluten Free Thai Soup Shooters by Gluten Free Crumbley
- Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
- Heirloom Caprese Salad by Shockingly Delicious
- Jalapeño Mac ‘n Cheese Bites by The Wimpy Vegetarian
- Mostarda di Frutta by Rhubarb and Honey
- Pimento Cheese Stuffed Peppers by Magnolia Days
- Ploughman’s Platter for a Party by The Girl In The Little Red Kitchen
- Puff Pastry Cheese Sticks by Basic N Delicious
- Rye Party Puffs by Kudos Kitchen by Renee
- Southwestern Turkey Sliders by The Texan New Yorker
- Spinach and Mushroom Pizza Bites by The Dinner-Mom
- The Modern Relish Tray by An Appealing Plan
- Tomato and Brie Bruschetta by Jane’s Adventures in Dinner
- Tomato Basil Soup Shooters by Cindy’s Recipes and Writings
- Zucchini and Summer Squash Crostini by Hip Foodie Mom
- Alice in Wonderland Sugar Cookies by Hezzi-D’s Books and Cooks
- Baked Lemon Glazed Mini Donuts by Killer Bunnies
- Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
- French Silk Shooters by That Skinny Chick Can Bake
- German Chocolate Brownies by Wallflour Girl
- Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
- Raspberry Fools by The Foodie Army Wife
- Strawberry Shortcake Dessert Shooters by The Redhead Baker
- Vegan Caramel Truffles by What Smells So Good?
- White Chocolate PB & Banana Bites by Take A Bite Out of Boca
- Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla
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