Stuffed Mini Peppers (Print Version)

# Ingredients:

01 - 8 ounces of softened cream cheese.
02 - 1 pound of mini sweet peppers, cut in half and cleaned out.
03 - 2 tablespoons chopped chives, plus extra to sprinkle on top.
04 - ¾ cup of shredded cheddar cheese.
05 - ½ teaspoon ground black pepper.
06 - ½ teaspoon salt.

# Instructions:

01 - Set your oven to 425°F. Lay parchment paper on two baking trays.
02 - Stir together the cream cheese, cheddar, chives, salt, and black pepper until it’s smooth.
03 - Spoon the cheese mixture evenly into each pepper piece.
04 - Arrange peppers on the prepared trays. Cook for about 15 minutes or until the cheese filling is bubbly.
05 - Put the peppers on a serving dish, top with extra chives, and enjoy them while warm.

# Notes:

01 - Lasts up to 5 days in the fridge.
02 - Not suitable for freezing.

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