These Pimento Cheese Stuffed Shishito Peppers bring together the creamy, tangy comfort of classic Southern pimento cheese with the mild heat and delicate flavor of Japanese shishito peppers. The result is an unexpectedly sophisticated appetizer that offers the perfect balance of creamy richness and gentle spice. Each tender pepper becomes a natural vessel for the smooth, cheesy filling, creating bite-sized packages of flavor that are both familiar and exotic. The mild shishito peppers provide just enough heat to complement the cool pimento cheese without overwhelming it, while their thin skins char beautifully when cooked. This fusion of Southern and Japanese flavors creates an appetizer that’s sure to spark conversation and keep guests reaching for more.
Serves: 6-8 people (makes about 20 stuffed peppers)
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Ingredients
For the pimento cheese filling:
- 8 oz sharp cheddar cheese, finely grated
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 4 oz jar diced pimentos, drained
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Salt to taste
For the peppers:
- 1 pound fresh shishito peppers
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 2 tablespoons fresh chives, chopped
- Lemon wedges for serving
Equipment Needed
- Large mixing bowl
- Small sharp knife
- Large skillet or grill pan
- Small spoon or piping bag
- Serving platter
Making the Pimento Cheese
Start by bringing the cream cheese to room temperature, which makes it much easier to blend smoothly. In a large mixing bowl, combine the softened cream cheese and mayonnaise, mixing until completely smooth with no lumps.
Add the finely grated sharp cheddar cheese to the cream cheese mixture. Using a spoon or spatula, fold the cheese in thoroughly. The mixture should be creamy but still have some texture from the cheddar.
Drain the pimentos well and pat them dry with paper towels to remove excess moisture. Fold the drained pimentos into the cheese mixture along with the garlic powder, onion powder, paprika, and cayenne pepper. Mix until everything is evenly distributed.
Taste the pimento cheese and add salt as needed. The mixture should be creamy, tangy, and have a gentle kick from the spices. Set aside while you prepare the peppers.
Preparing the Shishito Peppers
Rinse the shishito peppers under cold water and pat them completely dry. Using a small sharp knife, make a lengthwise slit in each pepper, starting about 1/2 inch from the stem and cutting down to about 1/2 inch from the tip. Be careful not to cut all the way through the pepper.
Gently open each slit and use the tip of your knife to carefully remove the seeds and white membrane from inside the pepper. This step reduces heat and creates space for the filling. Work slowly to avoid tearing the pepper.
Rinse the peppers again after removing the seeds and pat them thoroughly dry. Any remaining moisture will cause oil to splatter during cooking.
Stuffing the Peppers
Using a small spoon or a piping bag, carefully fill each pepper with about 1-2 teaspoons of the pimento cheese mixture. Don’t overstuff them, as the filling will expand slightly when heated.
Gently press the sides of each pepper together to close the slit as much as possible. The filling should be visible but contained within the pepper. Some filling showing is perfectly fine and actually looks appealing.
Cooking Instructions
Heat a large skillet or grill pan over medium-high heat. Add the olive oil and let it warm for about 30 seconds until it shimmers.
Carefully place the stuffed peppers in the hot pan, seam-side down first. This helps seal the filling inside. Cook for 2-3 minutes without moving them, allowing the bottom to char slightly.
Using tongs, gently turn each pepper to cook the other side. Continue cooking for another 2-3 minutes until the peppers are charred in spots and tender. The pimento cheese should be warm and slightly melted.
Remove from heat and immediately sprinkle with sea salt while the peppers are still hot.
Serving and Presentation
Transfer the stuffed peppers to a serving platter and garnish with chopped fresh chives for a pop of color and mild onion flavor. The bright green chives complement both the peppers and the orange-tinted pimento cheese beautifully.
Serve immediately while the peppers are warm and the cheese is slightly melted. Provide lemon wedges on the side for guests who want to add a bright citrus squeeze.
Recipe Variations
For a smokier flavor, try grilling the stuffed peppers on a medium-hot grill for the same cooking time. The outdoor cooking adds an extra layer of charred flavor that pairs wonderfully with the creamy filling.
You can also experiment with different cheese combinations in your pimento cheese. Try adding a bit of smoked gouda or sharp white cheddar for variety. A pinch of smoked paprika in place of regular paprika adds depth to the filling.
Storage Tips
These peppers are best enjoyed fresh and warm, but leftover stuffed peppers can be stored in the refrigerator for up to 2 days. Reheat them gently in a 350°F oven for 5-7 minutes to warm through.
The pimento cheese filling can be made up to 3 days ahead and stored in the refrigerator, making the final assembly much quicker when you’re ready to serve.
These Pimento Cheese Stuffed Shishito Peppers prove that the best appetizers often come from unexpected combinations, creating a dish that’s both comfortingly familiar and delightfully surprising.
