Cream Cheese stuffed Sweet Peppers

Peppers - Preheat the oven to 350F. Wash and dry 12-16 Mini Sweet Peppers. Then, cut them into half, length wise and de-seed. Line the peppers on a baking sheet and bake for 8 minutes. Take them out and increase the temperature to 400F.

Filling - Soften 8 oz of Cream Cheese in a bowl. To it, add 1/2 cup of grated Cheddar Cheese, 2 thinly sliced Green Onions, 1/4 tsp of Garlic Powder or minced tsp of Fresh Garlic, Salt and Pepper to taste, and your choice of 1 1/2 tsp of Horseradish sauce or any flavor of Ranch. Mix well. 

Divide the filling evenly amongst the peppers without over mounding them. Bake the stuffed peppers by evenly placing them on the backing sheet for 8 minutes. Then turn of the broiler to get the tops crispy and brown.