Cheesy Mini Sweet Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 8 ounces of softened cream cheese
02 - 3/4 cup of freshly grated cheddar cheese
03 - 1 pound of mini sweet peppers, cut in half lengthwise, seeds removed

→ Seasonings

04 - 1/2 teaspoon of ground black pepper
05 - 1/2 teaspoon of salt
06 - 2 tablespoons of chopped fresh chives (save a little extra to add on top later)

# Instructions:

01 - Set your oven to 425°F and get two baking trays ready with parchment paper.
02 - Stir together the cheddar, softened cream cheese, chives, salt, and pepper in a mixing bowl until it's smooth.
03 - Spoon some of the cheese mixture into each pepper half. Don't stuff it too full; keeping it level with the edges works best.
04 - Bake for around 15 minutes, or until the cheese filling is melted and bubbly hot.
05 - Move the peppers onto a plate, sprinkle with extra chives, and serve them while they're still nice and warm!

# Notes:

01 - You can keep leftovers in the fridge for up to 5 days, and they taste great cold too!
02 - Lay the peppers as flat as you can, with the cut side up, to avoid spilling the filling.
03 - This is easy to adjust—make more or less depending on what you need.

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