Zesty Cream Cheese Stuffed Mini Peppers

Ingredients:

• 12-16 mini sweet peppers halved lengthwise, seeds and ribs removed
• 8 ounces cream cheese softened
• 1/2 cup freshly grated medium sharp cheddar cheese
• 2 green onions light and dark green part only, thinly sliced
• 1 1/2 - 2 teaspoons Silver Spring Cream Style Horseradish
• 1/4 teaspoon garlic powder
• Coarse kosher salt and freshly ground black pepper
• Arugula optional

Directions:

1. 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.
2. While the peppers are cooking, combine cream cheese, cheddar cheese, green onions, Silver Spring Cream Style Horseradish, garlic powder, and salt and pepper to taste in a small bowl.
3. Divide the filling evenly amongst the peppers, being careful not to mound too much filling into them or they will melt and get messy.
4. Bake the stuffed peppers another 8 minutes, then turn on the broiler to get the tops a little crispy.
5. Serve hot or at room temperature on a bed of arugula if desired.