These southern 3-ingredient pimento stuffed jalapenos are the kind of easy little cookout bite that disappears faster than you can set down the platter. Around here, pimento cheese has long been a picnic and church-supper favorite, and spooning it into fresh jalapenos turns that familiar spread into something just a touch bolder, creamier, and downright irresistible. With only three ingredients, this is the sort of no-fuss recipe that feels old-fashioned in the best way.
Serve these hot from the oven alongside pulled pork, grilled chicken, burgers, or a pot of baked beans for a true summer spread. They also fit right in on an appetizer table with deviled eggs, pickle spears, crackers, and a little sweet tea or lemonade. If you want to round them out for game day, a cool ranch dip or a small bowl of extra pimento cheese on the side goes mighty well.
Southern 3-Ingredient Pimento Stuffed Jalapenos
Servings: 8
Ingredients
12 fresh jalapenos, halved lengthwise and seeded
Directions
1. Preheat the oven to 375°F. Lightly grease a glass baking dish or casserole dish large enough to hold the jalapeno halves in a single layer.
2. Slice the jalapenos in half lengthwise and use a small spoon to remove the seeds and membranes. If you like a milder bite, scrape them very clean.
3. Spoon the pimento cheese evenly into each jalapeno half, filling them generously but not overpacking.
4. Sprinkle the shredded cheddar over the tops and arrange the stuffed peppers in the prepared baking dish.
5. Bake for 18 to 22 minutes, until the jalapenos are tender at the edges and the cheese is melted, bubbling, and lightly browned. Let them cool for 5 minutes before serving.
Variations & Tips
Milder Batch: For folks who shy away from too much heat, remove every bit of the seeds and white membrane before filling. You can also choose larger jalapenos, which often seem a little gentler once baked.
Smoky Version: A pinch of smoked paprika stirred into the pimento cheese gives these a pleasant backyard-barbecue flavor without changing the simple spirit of the recipe.
Make-Ahead Tip: You can stuff and top the jalapenos a few hours ahead, cover the dish, and refrigerate it until baking time. Add a minute or two to the oven if they are going in cold from the icebox.
Cheese Tip: If your pimento cheese is very soft, chill it for a little while before stuffing the peppers. A firmer filling is easier to spoon in neatly and stays put better as the peppers bake.
