Cream Cheese Stuffed Peppers (Print Version)

# Ingredients:

→ Filling

01 - 12 ounces cream cheese, softened
02 - 1 teaspoon garlic powder
03 - 2 tablespoons Parmesan cheese, freshly grated
04 - 3 stalks green onions, finely sliced
05 - 1/2 cup baby spinach, chopped

→ Vegetables and Topping

06 - 1 pound mini bell peppers (orange, yellow, and red)
07 - 1 cup shredded cheese

# Instructions:

01 - Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
02 - Slice the mini bell peppers lengthwise and remove the seeds.
03 - In a mixing bowl, combine cream cheese, garlic powder, Parmesan cheese, green onions, and baby spinach. Mix thoroughly.
04 - Place the sliced peppers on the prepared baking sheet and fill with the cream cheese mixture. Top evenly with shredded cheese.
05 - Bake the stuffed peppers for 15-20 minutes, or until the cheese has melted.

# Notes:

01 - To store leftovers, cover and keep at room temperature for up to five days. Reheat in a preheated oven or an air fryer for best results.
02 - Freeze cooked and cooled peppers in an airtight container for up to six months.
03 - Ensure the stuffed peppers are reheated thoroughly before serving.

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