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Snow Peas stuffed with Southern Pimento Cheese


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Rate this recipe 4.4/5 (8 Votes)


  • For Pimento Cheese Mixture:
  • 1 1/2 cups – Mayonnaise
  • 4 oz jar – Chopped Pimento, drained
  • 1 TB – Onion powder
  • 2 tsp – Garlic powder
  • 1 tsp – Ground Mustard
  • 1 tsp – Paprika
  • 1/2 tsp – Cayenne Pepper
  • Few drops – Louisiana-style Hot Sauce
  • 1 lb – *Sharp Cheddar, shredded
  • 8 oz – Fresh Sugar Snap Peas


Adapted from


Step 1

For Cheese mixture:

Combine first six ingredients. Add cheese and stir. Refrigerate at least an hour before serving. *Use a combination of extra sharp and mild for more flavor depth.

For Peas:

Bring about 2 quarts of water to a boil. Drop Sugar Snaps in boiling water for about 20 seconds, then submerge in ice water to halt the cooking process.

With a sharp knife, split the peas along the top edge. Remove peas with thumb or forefinger. ~ Using a pastry bag with attachment, or a plastic bag with the corner cut off, pipe cheese mixture into split pea pods. Cover loosely and refrigerate for up to 3-4 hours.

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