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Cheese Pimiento Bread Cups

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Cheese Pimiento Bread Cups are handy to have during the holidays and Halloween candy overload days. Whether you’re concerned the kids or you, have had too much sweets, take a break, and have these bread cups ready as an alternative snack.

Cheese Pimiento sandwich spread has always been popular among Filipinos perhaps due to easy accessibility of the ingredients, plus it is quick to put together. This savory spread brings me back, too, to my childhood snacks when my Mom prepared cheese sandwiches for our lunch boxes or after-school treats.

I didn’t realize Cheese Pimiento was huge in the southern states here in the USA, till we came to live in America. I was delighted to discover it was a familiar favorite spread, too.

This is the kind of sandwich spread that is a popular request of my family. They love the savory cheese blended with the mayonnaise and sweet bell peppers, all mixed into a scrumptious filling. You only need a few ingredients: Grated cheddar cheese, red bell peppers, mayonnaise, and the loaf of bread. I prefer strong, sharp, grated cheddar, which is a good flavor contrast to the sweet peppers and mayonnaise.

You can use either fresh red bell pepper, or else pimiento, bottled in oil. I prefer the latter, because of the smokey flavors of the red pimiento and its oil, the latter which I like to pour into the mixture. I use Hellman’s or preferably American brands. It’s the sweet mayonnaise we need for this recipe.

Use a regular loaf of white or whole wheat bread. As long as they’re soft and pliable enough to shape into bread cups, in the muffin pan, for toasting.

Cheese Pimiento Bread Cups

This is the classic Cheese Pimiento Sandwich Spread used as a filling for pretty bread cups shaped using muffin tins. The spread is made of sharp grated cheddar cheese, finely chopped red peppers, and mayonnaise. I pan-fried the bell peppers in olive oil and butter for a few quick minutes, then mixed them into the cheese and mayo. Assemble everything into the fluted bread cups and toast them till crisp and warm. These make great snacks for the lunchbox or for after-school, They're also good as appetizers, late night munchies, or anything in between. This is a recipe from The Quirino Kitchen by Elizabeth Ann Quirino.
Prep Time25 minutes
Cook Time3 minutes
Total Time28 minutes
Course: Appetizer, Snacks
Cuisine: American, Asian, Filipino
Keyword: Cheese Pimiento Bread Cups
Servings: 4 people
Calories: 36kcal
Author: The Quirino Kitchen – Elizabeth Ann Quirino


  • Cheese grater
  • Large and medium-sized mixing bowls
  • Mason jars, to store
  • Non-stick Muffin pans, each tin 2-inches in diameter


For Cheese -Pimiento Filling

  • 2 cups grated sharp cheddar cheese
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons butter
  • ¾ cup chopped red bell peppers, fresh or bottled
  • ¾ cup Hellman's mayonnaise

For the Bread cups:

  • 1 loaf bread; white or whole wheat, edges trimmed


To make the Cheese-Pimiento Filling:

  • In a small skillet, over medium heat, add the oil and butter. When oil is hot enough in 1 to 2 minutes, add the chopped red bell peppers.
    Stir around for 1 to 2 minutes till fragrant and soft.
  • In a large bowl, combine the red bell peppers with the grated cheese.
    Add the mayonnaise. Mix well till the bell pepper bits are evenly distributed with the cheese.
  • Store in a clean, sterilized mason glass jar and keep refrigerated till ready to use.

To make the Bread Cups:

  • Trim the crusts off the bread.
    *Note: I keep the discarded crusts in a plastic resealable bag, frozen, and use it to make meat loaf, burgers, embutido or meatballs.
  • Lightly spray the muffin pans at the bottom and sides of each.
    Place one piece of bread over the muffin tin. Using your finger, gently push down the middle of the bread into the tin, till the sides look like petals of a flower. The whole piece of bread should look like a cup.
    Repeat the process with the other bread slices in the muffin tins. You should have about twelve cups.
  • In a bread toaster oven, or regular oven, toast the bread cups for 3 minutes, at 350 F degrees, till light brown.
    Remove the muffin tray with the bread.
  • Fill each toasted bread cup with about 2 tablespoons of the Cheese Pimiento spread.
    Return the muffin tin with the Cheese Pimiento Bread Cups in the oven toaster or regular oven. Toast at 350 F degrees for 6 to 8 minutes till bread is toasted some more and the cheese has melted.
  • Using a pair of tongs, remove the toasted Cheese Pimiento Bread Cups and arrange on a serving platter. Serve warm and crisp.

Cook's comments:

  • I used regular plain, white bread for this recipe. Feel free to use the bread loaf of your choice.
    For convenience, you can also use store-bought grated sharp cheddar cheese, and bottled red pimientos.


Serving: 100grams | Calories: 36kcal | Carbohydrates: 0.003g | Protein: 0.02g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 1mg | Sugar: 0.003g | Vitamin A: 62IU | Calcium: 1mg | Iron: 0.01mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

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