# What You’ll Need:
→ Filling
01 - 113 g cream cheese, softened
02 - 120 g sharp cheddar cheese, shredded
03 - 70 g jarred pimentos, drained and finely chopped
04 - 30 g mayonnaise
05 - 1.5 g garlic powder
06 - 1 g smoked paprika
07 - 2 g kosher salt
08 - 1 g freshly ground black pepper
→ Peppers
09 - 450 g shishito peppers
→ Finishing
10 - 15 g olive oil
# How-To:
01 - In a mixing bowl, combine the softened cream cheese, shredded sharp cheddar, chopped pimentos, mayonnaise, garlic powder, smoked paprika, kosher salt, and black pepper. Mix until smooth and evenly incorporated.
02 - Make a lengthwise slit in each shishito pepper without cutting all the way through. Remove any seeds if desired. Fill each pepper with a generous amount of the cheese mixture.
03 - Heat oven to 200°C (400°F) and line a baking tray with parchment paper.
04 - Place stuffed peppers evenly on the prepared tray. Drizzle olive oil over each stuffed pepper.
05 - Bake stuffed peppers for 14 minutes or until the cheese is bubbly and peppers are tender.
06 - Present warm on a serving platter for immediate enjoyment.
