Chive Cheddah… sassy vixin you…so delicious and so many opportunities, but let’s start with a stuffed sweet pepper.  Approachable for everyone, flavorful for the “foodies” in the group, and beautiful for the hungry one’s who are just posting on the gram.


  • 1 8oz Chive Cheddah

  • 1 bag sweet mini peppers

  • 2 cups frozen corn (or if you want to roast it on the Cobb like a good midwesterner please by all means)

  • 1 cup sunflower seeds

  • 1 bunch chives

  • 1 bottle balsamic glaze

  • Salt

  • Olive oil


  1. Preheat oven to 425 (high fan if you have convection)

  2. Spread corn and sunflower seeds on well oiled sheet tray…Roast for 10-15 minutes or until crunchy and colorful.

  3. Cut peppers in half…use spoon to scrape center and seeds out.

  4. Cut Chives into pleasant little sprinkle cuts….or brunoise if your’e wanting to be technical

  5. Grab a sandwich bag or pipping bag if you have one (over achiever). Utilize said bag to pipe chive cheddah into peppers.

  6. Cover peppers with corn mixture…might need a slight smoosh into “cheese” and another layer for the wow wow wow.

  7. Garnish with chives and a drizzle of balsamic….I like to place on serving platter to add the drama, but as you like.

BOOM serve and watch the meatiest lovers say DAMNNNNNN. And remember you don’t have to be vegan to like it.


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