Ingredients

• 1 lb mini sweet peppers, cut lengthwise and seeds removed
• 8 oz cream cheese, softened
• 3/4 cup cheddar cheese, grated
• 2 tablespoons chives, plus extra for garnish (or substitute minced green onion)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

1. Heat the oven to 425°F. Line two large baking sheets with parchment paper and set aside.
2. In a medium mixing bowl, combine the cream cheese, cheddar cheese, chives, salt, and black pepper. Mix until smooth and evenly blended.
3. Spoon the cheese mixture into the prepared pepper halves, dividing the filling evenly. The filling should sit level with the peppers rather than piled high.
4. Arrange the stuffed peppers on the lined baking sheets. Bake for 15 minutes, or until the filling is heated through.
5. Move the peppers to a serving platter, sprinkle with additional chives, and serve while warm.

• Storage: Keep leftovers refrigerated for up to 5 days. These can be enjoyed cold. Freezing is not recommended, as peppers do not thaw well.
• Softening cream cheese: Microwave briefly for a few seconds to bring it to room temperature.
• Baking tip: Make sure the pepper halves sit flat on the baking sheet to prevent the filling from leaking.
• This recipe can easily be halved or doubled as needed.