Stuffed pepper appetizer

1 lbs Bob Evan's sausage (or any breakfast sausage)
2 bags of small bell peppers
16 oz philedelphia chive cream cheese
Cheddar cheese, shredded ( we prefer sharp, but mild is fine)

Preheat oven to 350 degrees.

Wash peppers then cut peppers in half, lengthwise and remove the seeds and ribs. Set aside.

In a large skillet,  brown sausage, breaking into small bits.

Once sausage is browned, reduce the heat , and stir in the cream cheese. Mix in and once melted turn off the heat. This won't take long. 

Stuff the peppers, be careful not to burn yourself. Lay peppers ona cookie sheet. 

( I recommend a silpat or parchment paper on the tray.) Then sprinkle cheese over stuffed peppers. You can stop and refrigerate at this point.  

Oven at 350 degrees. Bake about 10 min.,  until cheese melts. Serve warm. Caution guests will eat this off the bake sheet if you aren't fast enough.  Always a big hit.