Cheesy Stuffed Mini Bell Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb mini sweet peppers, halved lengthwise and seeded
02 -
8 oz cream cheese, softened
03 -
3/4 cup cheddar cheese, grated
04 -
2 tablespoons fresh chives, chopped (plus extra for garnish)
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon ground black pepper
# Instructions:
01 -
Preheat oven to 425 degrees F and line 2 large baking sheets with parchment paper. Set aside.
02 -
In a medium bowl, add cream cheese, cheddar cheese, chives, salt and pepper. Stir until thoroughly mixed.
03 -
Fill the peppers with filling, dividing evenly. It won't be mounding over the peppers. Make sure peppers are sitting as flat as possible so the filling doesn't leak out.
04 -
Place stuffed mini peppers on previously prepared baking sheets and bake for 15 minutes or until filling is hot.
05 -
Transfer to a platter, garnish with additional fresh chives and serve warm.
# Notes:
01 -
You can soften cream cheese quickly by microwaving for a few seconds
02 -
Recipe can be halved or doubled based on your needs
03 -
Leftovers can be enjoyed cold and will keep in the refrigerator for up to 5 days
04 -
Not recommended for freezing as bell peppers don't thaw well