12 baby bell peppers, cut lengthwise and seeded
2 tsp grapeseed or olive oil
1 8 oz package cream cheese or silken tofu
2 stalks green onion, finely chopped
1 clove garlic, minced
½ tsp salt
1 tsp sriracha (optional)
1 Tbsp honey (optional)
Ground black pepper
Preheat the oven to 400 degrees F. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down.
Place the cream cheese or tofu, garlic, salt, sriracha and black pepper in a bowl and mix with a fork until creamy. Test the mixture for flavor. If you would like, add more salt and/or sriracha.
Add the green onion and fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.
Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. There is enough stuffing here to really pack those suckers up, so you don’t need to worry about the amount of filling you’re portioning out. If the filling is very soft, place the stuffed peppers in the refrigerator for 15 minutes to allow it to set up. If not, skip that step and simply pop the stuffed peppers in the oven and bake for about 10-15 minutes.
Increase oven heat to broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If they’re already brown at this point, skip the broiling).
Remove from the oven and allow to cool. Drizzle with honey and enjoy!
Picture and recipe adapted from: https://www.theroastedroot.net/cream-cheese-stuffed-baby-bell-peppers/