Cheesy Mini Peppers (Print Version)

# Ingredients:

→ Core Ingredients

01 - 12 oz sweet peppers, split and seeds removed
02 - 1 1/2 cups cheddar, shredded
03 - 8 oz softened cream cheese
04 - Two pinches of salt
05 - A sprinkle of ground black pepper
06 - 2 tbsp chopped fresh chives, plus extras for sprinkling

# Instructions:

01 - Turn the oven to 425°F. Use parchment to line up two large baking trays and set aside.
02 - In a bowl, mix cream cheese, cheddar, chives, black pepper, and salt completely until smooth.
03 - Scoop the mixture into the pepper halves, spreading evenly. Don’t make them overflow. Keep them flat to avoid spills.
04 - Arrange the stuffed peppers on the lined sheets. Let them bake for 15 minutes or until everything is hot.
05 - Put the peppers on a dish, sprinkle with extra chives, and serve immediately.

# Notes:

01 - If cream cheese is firm, you can microwave it briefly to soften.
02 - Feel free to adjust portion size—go smaller or bigger.
03 - Cold leftovers can last in your fridge for 5 days.
04 - Freezing isn't ideal since peppers become soft when thawed.

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