A friend shared this recipe and it is SO good! It's quite possibly my very favorite way to eat mini sweet peppers.
stuffed mini peppers (adapted from fifteenspatulas, suggested to me by my friend Tiffany)
1 pound mini sweet peppers
8 ounces light cream cheese
1/2 cup grated parmesan
1 tablespoon minced garlic
2 jalapenos, seeded and finely chopped (1/3 cup measured)
1/4 teaspoon ground black pepper
Preheat the oven to 425 degrees.
De-stem peppers then cut each in half.
In a large bowl, stir to combine the cream cheese, parmesan, garlic, jalapeno and black pepper.
Fill the cut peppers with small spoonfuls of filling.
Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges.
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