Grilled Rainbow Peppers with Herb Cream Cheese

By abbeysue

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

Grilled Rainbow Peppers with Herb Cream Cheese
photographer: Skinny Taste
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

Directions
  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. Transfer the cream cheese mixture to a piping bag or small Ziploc bag and put in the refrigerator until ready to use.

  4. Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.

  5. Snip the tip of the piping/Ziploc bag and carefully fill each pepper half with the cream cheese mixture. Top with remaining 1 tablespoon chives.


Nutritional Facts

Servings
8
Serving Size
4 halves
Calories
94
Fat
4
Carbs
4 g
Fiber
0.5
Protein
3 g
Sugar
3 g
Sodium
131 mg
Cholesterol
8 mg

appetizers vegetables vegetarian calcium vitamin d side side dish