Cheesy Stuffed Mini Sweet Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound mini sweet peppers, halved lengthwise and seeded
02 - 8 ounces cream cheese, softened
03 - 3/4 cup fresh grated cheddar cheese

→ Seasonings

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

# Instructions:

01 - Heat your oven to 425°F. Line two baking sheets with parchment paper.
02 - Mix your softened cream cheese, grated cheddar, chopped chives, salt, and pepper in a bowl until well combined.
03 - Fill each pepper half with the cheese mixture. Make sure they're not overfilled - the filling should be level with the edges.
04 - Pop them in the oven for about 15 minutes, or until the filling is hot and bubbly.
05 - Transfer to a serving plate, sprinkle with some extra chopped chives, and serve while they're warm!

# Notes:

01 - These keep well in the fridge for up to 5 days - enjoy them cold!
02 - Place peppers cut-side up and as flat as possible to prevent filling from leaking
03 - Recipe can be easily halved or doubled depending on your needs

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