Stuffed Baby Peppers

• 20 baby bell peppers cleaned
• 1/2 cup Crystal Farms Finely Shredded Asiago & Parmesan Cheese
• 1/2 cup Crystal Farms Wisconsin Original Cream Cheese Box
• 1/4 cup breadcrumbs
• 1 large egg
• 1/2 teaspoon oil
• 1 teaspoon kosher salt
• 1 dash black pepper
• 3 tablespoons fresh parsley chopped

1. Preheat oven to 425u0b0 F.
2. Cut each pepper lengthwise and remove stems with a paring knife. Scoop out seeds and ribs, leaving the pepper hollow.
3. In a mixing bowl, combine the shredded Asiago & Parmesan and cream cheese, chopped parsley, breadcrumbs and eggs, and mix well.
4. Stuff a generous amount of filling into each pepper, leaving about 1/4-inch space at the opening of the pepper.
5. Coat peppers on the outside with oil, salt and pepper.
6. Place on sheet tray and roast for 5-7 minutes, or until peppers are soft. Make sure to not over cook them, as cheese will melt out of the pepper.

baby bell peppers, crystal farms, crystal farms wisconsin original cream cheese, breadcrumbs, egg, oil, kosher salt, black pepper, parsley

Taken from www.yummly.com/recipe/Stuffed-Baby-Peppers-1056407 (may not work)