Cheese Filled Mini Peppers (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 1 pound tiny sweet peppers, cut in half lengthwise with seeds removed
02 - 8 ounces cream cheese, brought to room temperature
03 - 3/4 cup freshly shredded cheddar cheese

→ Seasonings

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

# Preparation Steps:

01 - Warm your oven to 425°F. Cover two baking trays with parchment paper.
02 - Combine room temperature cream cheese with shredded cheddar, snipped chives, salt and pepper in a bowl. Stir until everything's mixed well.
03 - Scoop the cheese mix into each pepper half. Don't go overboard - keep the filling even with the edges.
04 - Stick them in the oven for around 15 minutes until the cheese gets hot and bubbly.
05 - Move them to your serving dish, scatter some extra chives on top, and dig in while they're still warm!

# Additional Tips:

01 - They'll stay good in your fridge for up to 5 days and taste great cold too!
02 - Set peppers with cut side facing up and try to keep them flat so filling doesn't spill out
03 - You can make half or twice as much depending on how many folks you're feeding

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