Ingredients
Scale
- 15–20 sweet mini peppers, halved and seeded
- 8 oz cream cheese, softened
- 4 oz freshly shredded cheddar or monterey jack cheese
- 1/3 cup sautéed chopped fresh spinach, or frozen, thawed and squeezed dry with a paper towel
- 1/2 tsp garlic salt
Instructions
- Preheat the oven to 350° F
- Wash and slice the peppers in half, vertically, and discard the seeds.
- In a medium size bowl, combine the cream cheese, cheddar or monterey jack, spinach and garlic salt with a large fork or your hands.
- Spoon or pipe the filling into the peppers and arrange in a single layer on a shallow baking pan.
- Bake for 20 minutes, or until the cheese has melted and the peppers are soft.
- Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Tex Mex/Southern
