Place them in the baking tray by placing the open side facing upwards.
And bake it in the oven for 5-7 minutes or until the edges wilts.
Remove it from the oven, and allow it to cool down.
Make the filling
In a mixing bowl, add cream cheese, sharp cheddar cheese, mayonnaise, garlic powder, cooked quinoa, red pepper flakes, and salt.
Stir until all the ingredients combined together.
Stuff the mixture
Use a small spoon to scoop the cream cheese mixture and fill the cavity of the pepper.
And fill the rest of the mini peppers as well.
Bake
Arrange the cream cheese stuffed peppers in the baking tray without crowding.
And bake it for up to 10-12 minutes or until the cheese starts turning golden brown on the top.
Remove it from the oven and Enjoy!!
Notes
Storing Ideas:Refrigerate. Store the leftover cream cheese-stuffed mini peppers in an airtight container for 3-5 days in the refrigerator.Freeze. When planning to store these cream cheese mini peppers for longer, you may freeze up to 3-5 months.To thaw. Allow them to be in the refrigerator overnight or gently microwave for 30 seconds.