Stuffed Peppers (Print Version)
# Ingredients:
01 -
1 pound mini sweet peppers, halved and seeded.
02 -
8 ounces cream cheese, softened.
03 -
¾ cup cheddar cheese, grated.
04 -
2 tablespoons chives, plus more for garnish.
05 -
½ teaspoon salt.
06 -
½ teaspoon black pepper.
# Instructions:
01 -
Heat oven to 425°F. Line two baking sheets with parchment paper.
02 -
Mix cream cheese, cheddar, chives, salt and pepper until well combined.
03 -
Fill each pepper half with cheese mixture, dividing evenly.
04 -
Place peppers on prepared sheets. Bake 15 minutes until filling is hot.
05 -
Transfer to platter, garnish with extra chives and serve warm.
# Notes:
01 -
Keeps in fridge up to 5 days.
02 -
Do not freeze.