• In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.

Tips from the Betty Crocker Kitchens

  • Using a small serrated knife for cutting the peppers allows you to easily cut the stem in half.