Mini Sweet Stuffed Peppers

Spring/Summer BBQ Recipe from Kathy Campbell’s Kitchen

• 16 mini bell peppers
• 1 cup cream cheese (can be low fat)
• 1 tsp. onion flakes
• 1 tsp. garlic powder
• 1 tsp. red pepper flakes (optional)
• ¼ cup green onions, finely chopped
• ¾ cup mozzarella cheese (shredded)

1. Cut mini bell peppers in half and remove seeds and membrane. Leave the stems on to make it easier to pick these up to eat.
2. In a small bowl, add all remaining ingredients and blend until cream cheese is smooth and spreadable.
3. Spoon the cream cheese mixture into the bell peppers, dividing it evenly among the peppers. Sprinkle mozzarella cheese evenly over the peppers.
4. Line the barbecue grill with foil and heat to low-medium heat. Place the mini peppers on the grill and cook until mozzarella cheese is melted.