Grilled Rainbow Peppers with Herb Cream Cheese

About This Recipe

These mini peppers are grilled until slightly charred and filled with an herb cream cheese. A great appetizer to make for the summer!

Ingredients

• 16 mini rainbow peppers (halved, seeds and membranes removed)
• 1 tsp olive oil
• 1/8 tsp kosher salt
• Freshly ground black pepper
• 8 ounces reduced-fat cream cheese (softened)
• 1 garlic clove (crushed)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh chives
• Zest of 1 small lemon

Instructions

1. Preheat grill over medium heat.
2. Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl.  Toss to evenly coat. Set aside.
3. In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest.
4. Transfer the cream cheese mixture to a piping bag or small Ziploc bag and put in the refrigerator until ready to use.
5. Grill peppers over medium heat, until slightly charred, about 2 minutes per side.  Transfer to a small platter.
6. Snip the tip of the piping/Ziploc bag and carefully fill each pepper half with the cream cheese mixture.
7. Top with remaining 1 tablespoon chives.