Stuffing Scotch Bonnet

Unlike most peppers where "stuffing" refers to cooking a filling inside a standard variety, the Stuffing Scotch Bonnet is a specific and much milder variety of Capsicum chinense. It was bred for its thick flesh and ideal shape for stuffing, with a significantly reduced heat level compared to its infamously hot namesake.

• Mild and fruity: The 
  Stuffing Scotch Bonnet
   has the characteristic sweet and fruity flavor of a typical Scotch bonnet, but without the intense heat.
• Very low heat: This variety's heat is extremely low, ranging from 0 to 1000 Scoville Heat Units (SHU), making it suitable for those who want flavor without the burn.
• Great flavor and texture: With a flavor similar to a habanero but with almost no heat, its crisp, thick walls and size make it an ideal vessel for stuffing.

• Stuffed and baked: The most common use is to stuff it with a savory filling, like a cheese and herb mixture, and bake until tender.
• Pickling: Its size and thick walls make it an excellent candidate for pickling.
• Fresh salads: The crunchy texture and fruity flavor are a delicious addition to fresh salads.
• Flavorful seasoning: For those who want to add the Caribbean flavor without the fiery kick, the 
  Stuffing Scotch Bonnet
   can be used to flavor sauces, soups, and marinades

• 6 Stuffing Scotch Bonnet peppers
• 4 ounces (about 115g) cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 tablespoons fresh chives, finely chopped
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Breadcrumbs for toppin.
  Instructions

1. Prepare the peppers: Wearing gloves, slice the peppers in half lengthwise and scrape out the seeds and white membrane.
2. Make the filling: In a bowl, mix the softened cream cheese, cheddar cheese, chives, garlic powder, salt, and pepper until well combined.
3. Stuff the peppers: Fill each pepper half with the cheese mixture.
4. Top and bake: Sprinkle the filled peppers with breadcrumbs. Place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the filling is hot and bubbly.