Cheesy Mini Sweet Peppers (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3/4 cup cheddar cheese, freshly shredded
02 - 8 ounces of softened cream cheese
03 - 1 pound of mini sweet peppers, deseeded and sliced longways

→ Seasonings

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

# Instructions:

01 - Start by heating up your oven to 425°F and cover two baking trays with parchment paper.
02 - In a bowl, combine the grated cheddar, softened cream cheese, chopped chives, salt, and pepper. Stir until smooth.
03 - Spoon the cheese mixture into the pepper halves. Don’t add too much – keep the filling leveled at the edges.
04 - Bake for around 15 minutes or until you see the filling bubbling and heated through.
05 - Place on a plate, toss a little extra chives on top, and enjoy while they’re still toasty!

# Notes:

01 - Store leftovers in the fridge for up to 5 days – they’re tasty cold too!
02 - Lay peppers as flat as you can (cut-side up) to avoid leaks.
03 - Easily scale the amounts up or down based on how many servings you need.

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