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Grilled Rainbow Peppers with Herb Cream Cheese

3.34 from 3 votes

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

Prep Time: 15

Cook Time: 15

Total Time: 30

Yield: 8 servings

Course: Appetizer

Cuisine: American

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

Preheat grill over medium heat.
Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.
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.
Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.
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.

Nutrition

Serving: 4halves, Calories: 94kcal, Carbohydrates: 4g, Protein: 3g, Fat: 4g, Cholesterol: 8mg, Sodium: 131mg, Fiber: 0.5g, Sugar: 3g

- WW Points: 4

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