Stuffed Mini Peppers (Print Version)

# Ingredients:

01 - 1 lb mini sweet peppers, cut in half and seeded.
02 - 8 oz cream cheese, at room temperature.
03 - 3/4 cup grated cheddar cheese.
04 - 2 tbsp chopped chives, plus extra for topping.
05 - 1/2 tsp salt.
06 - 1/2 tsp ground black pepper.

# Instructions:

01 - Set oven to 425°F. Cover two baking trays with parchment paper.
02 - Stir together the cream cheese, cheddar, chives, salt, and pepper until smooth.
03 - Spoon cheese mixture evenly into each pepper half.
04 - Arrange peppers on the lined trays. Bake for 15 minutes or till the filling is bubbly.
05 - Move peppers to a serving plate, sprinkle with extra chives, and enjoy warm.

# Notes:

01 - Can stay fresh in the fridge for up to 5 days.
02 - Avoid freezing.

Back