Mini Peppers with Cheese Filling

Here is an appetizer that is easy to put together ahead of time and ready to pop in the oven as guests arrive.   They are not as spicy as Jalapeno Poppers but have enough zip to give them a great flavour.

• 1 pound bag sweet mini peppers
• 1 227 gram / 8 ounce container spreadable Jalapeno Cream Cheese
• 1/4 cup instant dry potato flakes
• 1 egg
• 8 mozzarella snack style cheese sticks
• 1 cup panko (japanese style) bread crumbs
• 1/2 teaspoon paprika
• 2 tablespoons melted butter

1. Line an oven proof baking dish with parchment paper.
2. Slice mini peppers in half including the stem in half as best as you can.  The stem makes a little handle to eat the pepper.  Remove seeds.  Arrange on baking dish.
3. Combine Jalapeno Cream Cheese, instant potato flakes and egg in a medium bowl.
4. Divid Cream Cheese mixture between all the pepper halves.
5. Slice mozzarella sticks into half lengthwise and then into thirds. Place one mozzarella stick onto each pepper half.
6. Combine melted butter, bread crumbs and paprika.
7. Top each pepper half with crumbs.
8. Bake at 400 for 15 minutes or until golden brown and cheese sticks are melted. 

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