I love a good jalapeño popper as a side or snack, especially for get-togethers, but not everyone likes the ~spice~ unfortunately. Mini bell peppers are a wonderful alternative for those not wanting as much spice and, on top of that, they taste delicious.

I came across this recipe almost on accident — My grocery store had a huge bag of mini bell peppers on clearance and, if you know me, you know I can’t resist a good deal. My family and I couldn’t eat them as fast as we wanted to, and we didn’t want them to go to waste, so I came up with this quick recipe and, sure enough, the peppers didn’t last long in the house.

STUFFED MINI BELL PEPPERS

Ingredients:

• 20 mini bell peppers, de-seeded and sliced in half lengthwise
• 1 – 8oz. package of plain cream cheese
• 2 tsp garlic powder
• 4-6 oz. cheddar cheese, shredded
• 1/4 cup breadcrumbs
• 1 tbs butter, melted
• A sprinkle of red pepper flakes (optional)
• Salt and pepper, to taste

Directions:

1. In a bowl, mix together cream cheese, shredded cheese, garlic powder, salt pepper and red pepper flakes.
2. In a separate, smaller bowl, combine the melted butter and breadcrumbs.
3. Fill the peppers with the cream cheese mixture and top with the breadcrumbs.
4. Place stuffed pepper on a linked baking tray and bake at 400 degrees Fahrenheit for about 20 minutes or until the tops are golden.
5. Let cool for about 5-10 minutes before enjoying!