Peppers With Cream Cheese Filling Recipe

• 2 to 3 green or possibly red bell peppers
• 1 pkg. (8 ounce.) cream cheese, room temp.
• 2 tbsp. whipping cream
• 2 tbsp. grated Parmesan cheese or possibly sharp Cheddar cheese
• 1/2 teaspoon paprika
• Dash cayenne, optional
• 1 tbsp. minced chives or possibly parsley

1. 1.
2. Rinse and dry peppers.
3. With a sharp knife cut off the stem end, leaving a small round of pepper attached.
4. Throw away stem and finely chop the remaining part.
5. Remove the seeds carefully without breaking the skins.
6. 2.
7. Blend the softened cream cheese with the whipping cream till smooth.
8. 3.
9. Add in the cheese, paprika and cayenne pepper, if used.
10. Blend well.
11. Add in chives or possibly parsley and the finely minced parts of the peppers.
12. 4.
13. Fill peppers with cream cheese mix.
14. 5.
15. Let stand in refrigerator for at least 2 hrs.
16. (It can also be kept in the freezer for about 20 min.)
17. 6.
18. Cut into thin slices to serve.
19. Makes 15 to 20 appetizers.
20. Tip: You can add in some minced walnuts or possibly salted peanuts to the cream mix for another flavor.

green, cream cheese, whipping cream, parmesan cheese, paprika, cayenne, chives

Taken from cookeatshare.com/recipes/peppers-with-cream-cheese-filling-2874 (may not work)