3 red bell peppers, halved and seeded 1 C. cream cheese at room temperature 1 tsp. Mansmith’s Wild Fire
Arrange pepper halves, skin side up, on a baking sheet and place under a hot broiler for 10-15 minutes, until skins start to blacken. Using tongs place in a plastic bag, seal the bag, and set aside until cool enough to handle. Remove peppers from the bag and peel away the skins. Coarsely chop and place in food processor. Process to a smooth puree, then spoon into a serving bowl. Mix in the cream cheese and Wild Fire. Cover and chill.