Cheese Filled Mini Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound small 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, with extra set aside for topping
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper, ground

# Instructions:

01 - Turn your oven on to 425°F. Put parchment paper on two baking sheets.
02 - In a bowl, combine the room temperature cream cheese with shredded cheddar, chives, salt, and pepper until everything's mixed together well.
03 - Scoop the cheese mix into each pepper half. Don't overstuff them - keep the filling even with the edges.
04 - Stick them in the oven for around 15 minutes until the cheese gets hot and starts bubbling.
05 - Move them to a plate, throw some extra chives on top, and dig in while they're still warm!

# Notes:

01 - They'll stay good in your fridge for up to 5 days and taste great cold too!
02 - Make sure the peppers sit cut-side up and as flat as you can get them so the filling stays put
03 - You can make half or twice as many depending on how many you need

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