Buffalo Bell Pepper Poppers

1. 1

   Cover a baking sheet with aluminum foil.

2. 2

   Slice mini bell peppers in half lengthwise such that the flattest halves remain.

3. 3

   Heat a large pan over medium heat. Once heated, place peppers into pan. (Do not over crowd. Perform in batches if necessary). Allow bottoms of peppers to lightly brown. Turn heat down to medium low and add 1/4 cup Srirache to the pan. Toss peppers in the pan to coat. Cook, stirring periodically, 3-4 more minutes. Remove pan from heat and allow peppers to cool t the touch.

4. 4

   While waiting for peppers to cool, in a small bowl, stir together cream cheese, cheddar cheeses and remaining 2 T. Sriracha.

5. 5

   Preheat the oven to 400 degrees f.

6. 6

   Once peppers are cool, spoon 1-2T. of cheese mixture (depending on the size of the pepper) into each pepper and place them on the prepared pan. Peppers should be filled such that cheese mixture is flat, not rounded or heaping. Allow at least 3/4 inch spacing between all peppers on the baking sheet. When finished filling all peppers, sprinkle crumbled blue cheese on top.

7. 7

   Bake in the oven for 15 minutes at 400 degrees f. Serve hot with dipping bowls of ranch sauce.

* Per serving · 4 servings · Values may vary.