2 to 3 green or red bell peppers
1 pkg. (8 oz.) cream cheese, room temp.
2 tbsp. whipping cream
2 tbsp. grated Parmesan cheese or sharp Cheddar cheese
1/2 tsp. paprika
Dash cayenne, optional
1 tbsp. chopped chives or parsley

1. Rinse and dry peppers. With a sharp knife cut off the stem end, leaving a small round of pepper attached. Discard stem and finely chop the remaining part. Remove the seeds carefully without breaking the skins.

2. Blend the softened cream cheese with the whipping cream until smooth.

3. Add the cheese, paprika and cayenne pepper, if used. Blend well. Add chives or parsley and the finely chopped parts of the peppers.

4. Fill peppers with cream cheese mixture.

5. Let stand in refrigerator for at least 2 hours. (It can also be kept in the freezer for about 20 minutes.)

6. Cut into thin slices to serve. Makes 15 to 20 appetizers.

Tip: You can add some chopped walnuts or salted peanuts to the cream mixture for another flavor.