Ingredients:

  • 15 mini sweet peppers, assorted colors
  • 1 tsp olive oil
  • 8 oz cream cheese, softened
  • 2 tbsp Greek yogurt
  • 1/4 cup mild shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1 pinch salt
  • 1 tsp honey

Instructions:

  1. Wash and dry the peppers thoroughly. Slice a small slit lengthwise down each pepper and use a paring knife or small spoon to scoop out the seeds and membranes. Pat the interiors dry.
  2. In a medium bowl, beat the softened cream cheese and Greek yogurt together until smooth.
  3. Fold in the shredded cheddar, garlic powder, salt, and honey. Mix until the color is uniform and the texture is airy.
  4. Transfer the mixture to a piping bag or use a spoon to generously fill each pepper cavity, leaving a tiny sliver of space at the top.
  5. Serve immediately as a cold snack, or preheat oven to 400°F (200°C), brush peppers lightly with olive oil, and bake for 8-10 minutes until the cheese is bubbly.