I think I may have just found the ultimate simple but delicious starter or light supper, especially served with a hunk of crusty bread to mop up the oozing cheesiness ! The funny thing is, this recipe is adapted from one that came in a Mexican-themed Kitchen Nomad box many months ago and I never made it because I thought we wouldn't like it. I found some sweet chillis instead of hot ones at the market, but you could also use red or green peppers, if you're not keen on spicy food.
2 sweet chillis per person
1 small tub of Light Philadelphia (or similar)
minced garlic (fresh or dried)
Carefully slice each chilli lengthways halfway through, then remove the seeds and any stringy bits.
Spread generously with Philadelphia cream cheese. Holding the chilli open, sprinkle with minced garlic and parmesan.
Lay the stuffed chillis in an ovenproof dish, pushing them closed, and bake at 180° for 20-30 minutes, until the cheese is melted, the chilli flesh is soft and the edges start looking slightly charred.
I served this with crusty Parmesan & Sundried Tomato Bread straight out of the bread machine, which was wonderful dipped in the warm cheese.