Aired October 27, 2008
1 8-ounce block cream cheese
4 scallions, thinly sliced (both green and white parts)
1 cup shredded Monterey jack cheese
Salt and ground black pepper
Preheat oven to 350F.
Slice a small portion of the side off each pepper, from stem to tip, to expose the seeds and create a boat. (Don't cut them in half -- you want them to hold more filling!) Remove and discard the seeds. Finely chop the slices that you cut off each pepper.
In a medium-size mixing bowl, combine the chopped up pepper, cream cheese, scallions, cheese, some salt and pepper.
Make an instant pastry bag by spooning the mixture into a plastic re-sealable bag and squishing it into one of the bottom corners. Snip off a triangle from the bottom of the bag and fill the cavity of each pepper with the filling. Arrange the filled peppers in a casserole dish.
Bake the peppers until softened and warmed through, about 30 minutes.