Baby Peppers Stuffed with Spiced Cream Cheese

Directions

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.