INGREDIENTS
12
mini sweet peppers (halved lengthwise, seeds and ribs removed)
8 oz
cream cheese (softened)
1/2 cup
freshly grated medium sharp cheddar cheese
2
green onions (light and dark green part only, thinly sliced)
1 tsp
Silver Spring Cream Style Horseradish
1/4 tsp
garlic powder
Coarse kosher salt and freshly ground black pepper
Arugula (optional)