Peppers With Cream Cheese Filling - cooking recipe

Ingredients

2 to 3 green or red bell peppers
1 (8 oz.) pkg. cream cheese (room temperature)
2 Tbsp. whipping cream
2 Tbsp. grated Parmesan cheese
1/2 tsp. paprika
dash of cayenne
1 Tbsp. chopped chives

Preparation

Rinse and dry peppers.
With sharp knife, cut off stem end, leaving small round of pepper attached.
Discard stem and finely chop the remaining part.
Remove seeds carefully without breaking skins.
Blend cream cheese with whipping cream until smooth.
Add cheese, paprika and cayenne pepper.
Blend well.
Add chives and finely chopped parts of peppers.
Fill peppers with cream cheese mixture.
Let stand in refrigerator for at least 2 hours.
Cut into thin slices to serve.