Mini Peppers , Pimento Cheese , Cheddar , Panko
Best for: Passing around while the main course cooks.
Sweet mini peppers make handy little boats for creamy pimento cheese. A crunchy breadcrumb topping gives these warm, smoky bites just the right finish.
Grill: Indirect heat, 375°F. Equipment: Grill-safe pan, small skillet, mixing bowl.
Ingredients
Total: 30 minutes.
- 12 sweet mini peppers, halved lengthwise and seeded
- 1 cup freshly grated sharp cheddar cheese
- 2 ounces softened cream cheese
- 2 tablespoons mayonnaise
- 2 tablespoons drained, chopped pimentos
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ⅓ cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
Directions
Preheat the grill for indirect cooking. Arrange pepper halves cut-side up in a lightly oiled grill-safe pan, using the teaspoon of olive oil.
Mix cheddar, cream cheese, mayonnaise, pimentos, garlic powder, and cayenne until evenly combined.
Divide the filling among the pepper halves, keeping it just below the rims.
Melt butter in a small skillet and stir in panko. Toast for 2–3 minutes until golden, then remove from heat.
Set the pepper pan over indirect heat. Close the lid and cook for 12–15 minutes, until peppers soften slightly and the filling is hot and bubbling.
Sprinkle with the toasted crumbs and let stand for 2 minutes before serving.
Grilling tip: A pan keeps little peppers upright and catches any melted cheese that slips over the sides.
