12-16Sweet Peppers(halved lengthwise, seeds and ribs removed)
8ouncesCream Cheesesoftened
1/2cupFreshly grated medium sharp cheddar cheese
2green onionsthinly sliced
2tspSilver Spring Cream Style Horseradish
1/4tspGarlic powder
Kosher Salt and ground black pepper(to taste)
Arugula
Instructions
Preheat the oven to 350ºF. Arrange pepper halves in a single layer, cut side up, on a baking sheet. Bake 8 minutes. When you remove the peppers, increase the oven temperature to 400ºF.
While the peppers are cooking, combine cream cheese, cheddar cheese, green onions, horseradish, garlic powder, and salt and pepper to taste in a small bowl.
Divide the filling evenly amongst the peppers, being careful not to mound too much filling into them or they will melt and get messy.
Bake the stuffed peppers another 8 minutes, then turn on the broiler to get the tops a little crispy.
Serve hot or at room temperature on a bed of arugula if desired.