Stuffed Peppers....sorry I didn't post it sooner!

Ingredients 18-20 baby bell peppers, cleaned 1/2 cup Finely Shredded Asiago & Parmesan Cheese (I used cheddar instead of asiago for the kids) 1/2 cup Cream Cheese 1/4 cup breadcrumbs 1 large egg 1/2 tsp oil 1 tsp kosher salt 1 dash black pepper (I did not add this as some kids do not like pepper) 3 tbsps fresh parsley, chopped (I did not add this as some kids don't like it) Directions Preheat oven to 425° F. Cut each pepper lengthwise and remove stems with a paring knife. Scoop out seeds and ribs, leaving the pepper hollow. In a mixing bowl, combine the shredded Asiago & Parmesan and cream cheese, chopped parsley, breadcrumbs and eggs, and mix well. Stuff a generous amount of filling into each pepper, leaving about ¼-inch space at the opening of the pepper. Coat peppers on the outside with oil, salt and pepper. Place on sheet tray and roast for 5-7 minutes, or until peppers are soft. Make sure to not over cook them, as cheese will melt out of the pepper.