Baby Peppers Stuffed with Spiced Cream Cheese
Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.
sweet bell peppers
mini or baby
monterey jack cheese
shredded (or swiss)
very finely diced, optional to taste
Set oven to 400℉ (200℃).
Wash and remove the stems from the baby sweet bell peppers. Cut in half lengthwise and remove any seeds or membrane to create a boat. Usually there's very little tidy-up depending on the peppers.
Sprinkle the salt on the garlic and mash with the back of your knife into a paste (if desired).
In a small bowl, mix together the cream cheese, Monterey jack cheese, jalapeno peppers (optional), garlic and black pepper.
Place a teaspoon (more or less) of the cheese mixture into each pepper half and place on a greased baking sheet.
Bake in the oven for up to 10 minutes. Remove, transfer to a serving platter, allow to cool for one minute and then serve warm.