Ingredients:

  • 12 oz mini sweet peppers, assorted colors
  • 1 tbsp olive oil
  • 5.3 oz Boursin Garlic & Fine Herbs cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh chives, finely minced
  • 1 tsp honey or balsamic glaze

Instructions:

  1. Slice the mini peppers in half lengthwise and use a small spoon to scrape out the seeds and white membranes.
  2. Pat the inside of each pepper half with a paper towel to remove excess moisture.
  3. Toss the peppers in 1 tbsp of olive oil and arrange them cut-side up on a parchment-lined baking sheet.
  4. In a small bowl, mash together the softened Boursin and grated Parmesan until smooth.
  5. Spoon or pipe the cheese mixture into each pepper half, leaving a tiny sliver of space at the edge to prevent overflow.
  6. Bake at 400°F (200°C) for 10–12 minutes until the pepper skins begin to blister and the cheese is bubbling, or air fry at 375°F (190°C) for 7–9 minutes.
  7. Remove from heat and garnish with minced fresh chives and an optional drizzle of honey or balsamic glaze.