How to Make It
Place cream cheese, blue cheese, and heavy cream in a medium bowl. Beat with an electric mixer on medium-high speed until well blended and light and fluffy. Stir in 1/2 cup finely chopped pecans.
Spoon mixture into a piping bag fitted with a 3/4-inch-wide tip, and pipe about 1 tablespoon mixture into open end of each pepper. Place peppers on a platter, and sprinkle with remaining 2 tablespoons pecans. Sprinkle chives evenly over stuffed peppers. Serve immediately, or chill until ready to serve.