Cheesy Mini Sweet Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3/4 cup cheddar cheese, freshly shredded
02 - 1 pound of mini sweet peppers, sliced open and seeds removed
03 - 8 ounces cream cheese, brought to room temperature

→ Seasonings

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

# Instructions:

01 - Set your oven to 425°F and get two baking sheets lined with parchment paper.
02 - In a bowl, combine cream cheese, shredded cheddar, chopped chives, salt, and pepper until smooth.
03 - Spoon the cheese mix into the pepper halves. Don’t overdo it—the mixture should sit neatly inside.
04 - Place on the tray and bake until the cheese is melted and bubbly, about 15 minutes.
05 - Move peppers to a plate, sprinkle with extra chives, and enjoy them warm!

# Notes:

01 - You can store leftovers in the fridge for five days and eat them cold!
02 - Arrange pepper halves cut-side up and flat to keep the cheese inside.
03 - The quantities are easy to scale up or down depending on how many people you're feeding.

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