Creamy Filled Mini Peppers (Print Version)

# Ingredients:

01 - 1 pound of mini sweet peppers, sliced lengthwise and emptied of seeds

02 - 3/4 cup of fresh cheddar cheese, shredded

03 - 8 ounces of cream cheese, brought to room temperature

04 - 1/2 teaspoon of freshly cracked black pepper

05 - A pinch of salt (that's about 1/2 teaspoon)

06 - 2 tablespoons of finely chopped fresh chives, plus a little extra to sprinkle on top

01 - Set your oven to 425°F and line up a couple of baking sheets with parchment paper to catch any mess.

02 - In a mixing bowl, thoroughly blend the cream cheese, cheddar, chives, along with the salt and pepper until it's all smooth and mixed well.

03 - Fill each of the pepper halves with your cheese blend. Keep it level with the edges—don’t go overboard!

04 - Bake these in the oven for close to 15 minutes, or until the cheese mixture is melty and bubbly.

05 - Move the peppers to a plate, sprinkle a little more chopped chives on top, and enjoy while they’re still nice and warm!

01 - These can stay fresh in the fridge for up to 5 days—if you like, you can eat them cold straight from the fridge!

02 - Arrange the peppers cut-side up on the tray as flat as you can so nothing spills out.

03 - It’s super simple to double or halve the recipe based on how much you need.