Baby Peppers Stuffed with Spiced Cream Cheese

• 1 pound sweet bell peppers mini or baby
• 2 ounces monterey jack cheese shredded (or swiss)
• 4 ounces cream cheese
• 1/2 each jalapeno pepper very finely diced, optional to taste
• 1 clove garlic minced
• 18 teaspoon salt
• 18 teaspoon black pepper to taste

1. Set oven to 400F (200C).
2. Wash and remove the stems from the baby sweet bell peppers.
3. Cut in half lengthwise and remove any seeds or membrane to create a boat.
4. Usually there's very little tidy-up depending on the peppers.
5. Sprinkle the salt on the garlic and mash with the back of your knife into a paste (if desired).
6. In a small bowl, mix together the cream cheese, Monterey jack cheese, jalapeno peppers (optional), garlic and black pepper.
7. Place a teaspoon (more or less) of the cheese mixture into each pepper half and place on a greased baking sheet.
8. Bake in the oven for up to 10 minutes.
9. Remove, transfer to a serving platter, allow to cool for one minute and then serve warm.

sweet bell peppers, cheese, cream cheese, jalapeno pepper, garlic, salt, black pepper

Taken from recipeland.com/recipe/v/baby-peppers-stuffed-spiced-cre-52868 (may not work)