Ingredients:

  • 6 large Anaheim peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh chives

Instructions:

  1. Carefully slice each Anaheim pepper in half lengthwise. Use a spoon to scrape out the seeds and membranes.
  2. Brush the interior and exterior of each pepper with olive oil and a pinch of salt.
  3. Place peppers cut-side up on a rimmed baking sheet.
  4. In a medium bowl, combine the softened cream cheese and shredded cheddar.
  5. Fold in the minced garlic, smoked paprika, black pepper, and chives. Stir until the mixture is uniform and velvety.
  6. Generously spoon the cream cheese mixture into each pepper half, pressing down firmly with the back of a spoon.
  7. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until the cheese is bubbling and the pepper edges are deep mahogany-brown.