Seriously. Have you tried the stuff? I’ve become downright obsessed since moving to the South. Pimiento Macaroni & Cheese? GET IN MY BELLY. Pimiento Biscuits? WHERE HAVE YOU BEEN ALL MY LIFE? Pimiento Sandwiches? GIVE ME THREE FOR BREAKFAST.
My first taste of this creamy spread came at the Pepper Place Market when my mom came to visit. As ma dukes and I were perusing the stalls, we kept catching wafts of something buttery and perfectly toasted. Lo-and-behold, one of the stalls was serving pimiento sandwiches, and we promptly gobbled one down for breakfast. With my fingers soaked in buttery grease, I knew I’d found a little piece of heaven.
Traditionally made with sharp cheddar, roasted bell peppers and a bit of mayonnaise, this stuff is pure gold. A lot of people say the pimiento peppers add a “kick,” but I find them mild and slightly sweet in all the right ways. Doing some research for work yesterday, I came across a twist on this classic from Southern Living using goat cheese. And dare I say it might even be better than the original.
This stuff is so tasty I ate it right out of the bowl last night with a spoon. And I thoroughly plan on using the leftover cheese to make a pimiento-goat cheese sandwich for lunch today.
Pimiento-Stuffed Baby Bell Peppers
Adapted from Southern Living
1 bag baby bell peppers
1 goat cheese log (or 1 container of Publix crumbled goat cheese)
1 medium jar diced pimiento, drained
1 Tbsp. chopped fresh basil
Preheat oven to 400°.
Stir together goat cheese, chopped basil and diced pimientos until smooth.
Cut top from each baby bell peppers, and scoop seeds from bottom. Feel free to rinse them clean to get rid of stray seeds.
Spoon cheese mixture into bottom (and top, if you’d like) of each squash.
Put in the oven on a baking sheet for 10-15 minutes. The goat cheese won’t melt, but you’ll notice that it starts to warm.
Serve and enjoy!