Jack and Havarti Cheese Stuffed Baby Peppers

If you haven't noticed, lately I've been on an appetizer kick! It's football season and what goes perfect with football, well of course...finger foods!

With all the yelling and screaming that takes place in my house, it's all about creating two bite snacks. One bite if you're Big Goo...but me and Baby Girl prefer to take two bites.

My Jack and Havarti Cheese Stuffed Baby Peppers are perfect for game time. First don't forget to purchase good cheese, we just went over this yesterday...lol...with the Touchdown Chile Cheese Bacon Dip!

If you have great cheese, the work is halfway done for you.

Next, I chopped up some roasted red peppers, peperoncini, and red and green onions.

Saute the veggies in a little extra virgin olive oil and allow to cool while you prep the other ingredients.

I love baby bell peppers, I always keep them stocked in my fridge. I like to roast them with olive oil and chopped garlic...sometimes I'll just eat them raw.

Make sure you slice them in half lengthwise, no need to seed them.

I then took my grated Havarti and Jack Cheeses, mayonnaise and some room temperature cream cheese. Mix everything together with the cooled vegetables and that's pretty much all you have to do!

Once you stuff the peppers you can cover and refrigerate for at least 30 minutes, drizzle a little olive oil over them before serving, and eat up!

Or, you can do this...put your oven on broil, drizzle a little olive oil and broil these babies for about 5 minutes to get that cheese melting, and then, EAT THEM ALL!

Jack and Havarti Cheese Stuffed Baby Peppers

12 mini bell peppers, sliced in half lengthwise
1/2 cup roasted red peppers, diced
1/4 cup peperoncini peppers, diced
1/4 cup red onion, diced
1/4 cup green onions, diced
1 cup Havarti Cheese, grated
1 cup Sonoma Jack Hot Pepper Cheese, grated
1/2 cup Hellmann's/Best Food Mayonnaise
4 ounces Philadelpia Cream Cheese, room temperature
1/2 teaspoon black pepper
1/2 teaspoon creole seasonings
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon hot sauce
extra virgin olive oil

Directions:

In a medium pan add about 1 tablespoon of olive oil over medium heat, add roasted red peppers, red and green onion, peperoncini, season with spices and saute for about 5 minutes, remove from heat and allow to cool slightly.

In a medium bowl add Havarti and Jack cheese, cream cheese, mayonnaise, and hot sauce, mix well. Add cooled vegetables and mix well.

Stuff mixture into sliced peppers.

Melted Method: Drizzle a little olive oil over each peppers and broil for about 3-5 minutes are until cheese melts. 

Raw method: Place peppers covered in the refrigerator to chill for at least 30 minutes and serve, drizzled with a little olive oil.