Pimiento Cheese-Stuffed Sweet Peppers
This recipe celebrates sweet and spicy in one delicious dish. Prepare pimiento cheese up to two days before using, and add your own flair by mixing in crumbled bacon, smoked paprika or chipotles in adobo.
Pimiento Cheese-Stuffed Sweet Peppers
Cook Time 12 minutes | Servings 6
Ingredients
2 cups grated sharp Cheddar (8oz)
¼ cup well-drained, jarred, diced pimiento peppers
½ cup mayonnaise
1 tablespoon Louisiana-style hot sauce or ½ teaspoon cayenne pepper
1 garlic clove, minced or pressed
½ teaspoon fine sea salt
12 multicolored mini sweet peppers, halved lengthwise and seeded (leave stems on)
½ cup panko breadcrumbs
2 tablespoons hot honey
How to Make It
In a medium bowl, stir together the Cheddar, pimientos, mayonnaise, hot sauce or cayenne, garlic, and salt.
Spoon the pimiento cheese into the halved peppers. Place the breadcrumbs on a plate, then gently press the pimiento cheese side of the peppers into the breadcrumbs. Place the peppers on the baking pan, leaving a little space between them.
Place the baking pan in the upper third of the oven and Air Fry at 400* until starting to brown, about 10 minutes. Use Crisp Finish to cook the peppers until bubbly and well-browned, 1–2 minutes more.
Serve warm, drizzled with hot honey.
Chef Notes
For less mess when filling the peppers, transfer the pimento cheese to a piping bag and pipe the mixture into the peppers.
Hot honey is simply honey that has been infused with chili peppers. You can find hot honey next to the regular honey at your grocery store.
This recipe was created especially for the Café Couture Oven with Air Fry