Place a skillet over med-high heat and brown the ground chicken, adding sea salt and freshly cracked black peppercorns to taste. Strain off any liquid and place the ground chicken into the fridge to chill for 15 minutes until cool. 

Remove the bowl, and add the room temperature cream cheese, grated mild cheddar, onions, garlic, red bell peppers, and seasonings.

Mix well and form into 2 ounce balls and place them onto a sheet pan lined with parchment paper.

Next, one at a time, place a cheeseball in crushed multigrain crackers and roll it around until the cheeseball is evenly coated with the crushed crackers.

Repeat until all of the cheeseballs are finished. Place the cheese balls into an airtight container and store the cheeseballs in the fridge until ready to serve. 

Serve with crackers, pretzels, or pair with sliced veggies like celery, radishes, carrots, cucumber slices, etc.