FAST FIX | 
5 INGREDIENTSCrunchy peppers perfectly balance the creamy filling in these party appetizers. Fresh chives make them stand out.
—Jean McKenzie, Vancouver, WA
TAKES: 30 min. • MAKES: 2 dozen
12 miniature sweet peppers
1 pkg. (8 oz.) cream cheese, softened
1/3 cup minced fresh chives
1/8 tsp. salt
1/8 tsp. pepper
2/3 cup finely chopped fresh broccoli
2/3 cup shredded cheddar cheese
1. Preheat oven to 400°. Cut peppers lengthwise in half; remove seeds. In a bowl, mix the cream cheese, chives, salt and pepper; stir in broccoli. Spoon into pepper halves.
2. Place on a foil-lined baking sheet; bake 9-11 minutes or until heated through. Sprinkle with cheddar cheese. Bake 3-4 minutes longer or until cheese is melted. Cool slightly before serving.
1 STUFFED PEPPER HALF: 48 cal., 4g fat (2g sat. fat), 14mg chol., 68mg sod., 1g carb. (1g sugars, 0 fiber), 1g pro.