Ingredients
Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 medium cloves garlic, minced
- 4 oz jarred pimentos, drained
- Salt and pepper to taste
Peppers & Garnish
- 10-12 mini sweet peppers, halved and cored
- 2 tablespoons minced fresh basil
Instructions
- Prepare the Cheese Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar, grated Parmesan, minced garlic, and drained pimentos. Mix vigorously until the mixture is creamy and uniform. Season generously with salt and pepper to taste. Fill each halved and cored sweet pepper with the cheese mixture, ensuring they are well stuffed.
- Preheat the Grill: Heat your grill to 400°F (204°C). Use a grill pan or lay a sheet of tin foil on the grill to prevent the poppers from falling through the grates.
- Grill the Poppers: Arrange the stuffed pepper halves in a single layer on the grill pan or foil. Grill for 6-8 minutes, turning once if needed, until the peppers become tender and the cheese filling is bubbly and slightly golden.
- Serve: Carefully transfer the grilled sweet pepper poppers to a serving plate. Sprinkle the minced fresh basil evenly over the top for a bright, aromatic finish. Serve immediately while warm and enjoy this flavorful appetizer.
Notes
- Use mini sweet peppers as they are sweeter and have thinner walls, perfect for stuffing and quick grilling.
- If you don’t have a grill pan or tin foil, use a baking sheet in the oven at 400°F for similar results.
- For a spicier kick, add finely chopped jalapeños or a pinch of cayenne to the cheese mixture.
- These poppers are best enjoyed fresh but can be refrigerated and gently reheated.
- Fresh basil enhances the flavor, but parsley or chives can be good substitutes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
