Cheesy Mini Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3/4 cup cheddar cheese, freshly shredded
02 - 8 ounces cream cheese, at room temperature
03 - 1 pound mini bell peppers, sliced lengthwise with seeds removed

→ Seasonings

04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon salt
06 - 2 tablespoons chopped fresh chives (plus some for topping)

# Instructions:

01 - Preheat your oven to 425°F and lay parchment paper on two baking trays.
02 - Use a bowl to mix the softened cream cheese, grated cheddar, chopped chives, salt, and black pepper until everything’s blended nicely.
03 - Spoon the cheese mix evenly into each pepper half, keeping it level with the edges so it doesn’t spill over.
04 - Bake for around 15 minutes, or until the cheese filling looks bubbly and hot.
05 - Move the stuffed peppers onto a plate, sprinkle the extra chives on top, and eat them while they’re still warm!

# Notes:

01 - Store leftovers in the fridge for up to 5 days and enjoy straight from the fridge if you like them cold.
02 - Lay peppers cut-side up and flat on the pan to stop the filling from running out.
03 - This dish can easily be scaled down or doubled to fit how many people you’re feeding.

Back