So my wonderful husband has the fancy camera with him this week in Oregon, so my last 3 posts and these next 3 posts have less than stellar photo’s. But really at the end of the day it is about the food. And the food is Good!
On the heels of the Hatch Chile’s I am posting more Peppers. We are kinda Pepper crazy in this household. Except I hate Green Bell Peppers. Weird…. I know but that is me. I love all other peppers except yucky ole green bell peppers. These make a fun after school snack, a great appetizer, and just a nice bite in the afternoon, evening, or anytime really.
Crazy easy and hardly any ingredients!
So the amounts will depend on how many you want to make.
Fresh Cherry Peppers
Salt and Pepper
Cut the tops off the peppers and scoop out the seeds
fill each pepper with cream cheese
Heat oven to 375 and place peppers on a jelly roll pan. Sprinkle with a little salt and pepper and drizzle a small amount of olive oil.
Bake for 30-45 min. Till cheese starts to brown and peppers are soft. Place a little cilantro for garnish. You can serve them hot, room temp, or chilled out of the fridge. I like them chilled but that is totally any one’s preference.