Recipe Library
Grilled Rainbow Peppers with Herb Cream Cheese
Grilled rainbow pepper halves char gently over the flame, their sweet juices mingling with a silky cream cheese blended with garlic, dill, basil, chives, and bright lemon zest. Each bite offers a crisp-tender snap followed by cool, herb-laced cream that lingers on the tongue.
- Total
- 19 min
- Prep
- 15 min
- Cook
- 4 min
- Serves
- 8
Nutrition per Serving
- Calories
- 94
- Protein
- 3g
- Carbs
- 4g
- Fat
- 4g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 131mg
Ingredients
- 16 mini rainbow peppers (halved, seeds and membranes removed)
- 1 tsp olive oil
- 1/8 tsp kosher salt
- Freshly ground black pepper
- 8 oz reduced-fat cream cheese (softened)
- 1 garlic clove (crushed)
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh basil
- 3 tbsp 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.