Mini Bell Peppers Stuffed with Herbed Pepperjack

Looking for quick, last minute hors d'oeuvres?  This is fast, inexpensive and can be made ahead of time.  To make these up to two days ahead, just cover them and put them in the fridge before baking.  When making these little bites, I generally use whatever herbs I happen to have on hand.  If you don't have parsley, feel free to substitute cilantro, thyme, basil, chervil, etc. 

Mini Bell Peppers Stuffed with Herbed Pepperjack

-3 small boxes of Mini Bell Peppers (or about 30 small peppers), halved lengthwise

-8 oz. Shredded Hot Pepperjack Cheese (use the Habanero Jack if you like things extra spicy)

-8 oz. Cream Cheese (one block)

-1 clove garlic, chopped or crushed

-2 Tbsp. Chopped Fresh Parsley, or any other herb you have on hand

-Kosher Salt and Freshly Ground Pepper

Line a sheet pan with aluminum foil and pre heat oven to 400 degrees F.  Mix Pepperjack, Cream Cheese, Crushed Garlic, Chopped Parsley and Salt and Pepper together in the bowl of a stand mixer on low speed until combined.  (This can also be done with a handheld mixer) Using two spoons or your fingers fill each pepper half with a couple of teaspoons of cheese and place cut side up on sheet pan.  Place in oven for about 12 minutes, then turn oven onto broil and broil just until cheese is starting to brown.  Garnish with whatever herbs or edible flowers you have and serve warm. 

**Helpful Hints: Warm your oven safe serving platter in the oven for a minute to help keep your hors d’oeuvres nice and warm!