Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup, if desired.
Slice the bell peppers in half lengthwise and discard seeds & ribs. Set aside.
In a medium bowl, stir together cream cheese, cheddar cheese, walnuts and jalapeño until combined.
Spoon the mixture into the bell pepper halves and transfer to the baking sheet. Repeat with all the bell peppers.
Bake for 15-25 minutes depending on how browned you want the cheese.
Serve hot, at room temperature, or cold. Enjoy!
Notes
*One pound of mini peppers is around 16 to 24 peppers.*A serving size will change depending on the size of the peppers. One serving is ⅛ of the recipe for an average of about 5 halves.*Feel free to omit the jalapeño for a mild stuffed pepper.*You can also add 1 teaspoon of chopped fresh herbs like basil, parsley, cilantro, or thyme.*If you don't have a jalapeño, you can substitute with 1 teaspoon red pepper flakes or ½ teaspoon cayenne pepper in a pinch. Taste the mixture and add more if needed.*One baby bell pepper is around 0.5-1 ounce, so you'll need around 16-24 baby bell peppers.