Mediterranean Cream Cheese & Feta Stuffed Peppers

Ingredients

• 1 lb mini sweet peppers, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 4 oz feta cheese, crumbled
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp Salted Perfection Santa Maria Select Blend

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the softened cream cheese, crumbled feta, chopped parsley, and the Salted Perfection Santa Maria Select Blend. Mash it all together until it is well combined. The cream cheese acts as the binder here, keeping that feta right where it belongs.
3. Spoon or pipe the cheese mixture into the cavity of each mini pepper half. Do not overstuff them, or they will spill out while cooking.
4. Arrange the stuffed peppers on the baking sheet and drizzle lightly with the olive oil.
5. Bake for 15 to 18 minutes, or until the peppers are tender and the cheese filling is hot and slightly golden on top.
6. Remove from the oven, let them cool for a minute so you do not burn your mouth, and serve immediately. DUNZO!