Grilled Rainbow Peppers with Herb Cream Cheese

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Grilled Rainbow Peppers with Herb Cream Cheese – an easy summer appetizer!

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

The peppers only take about 2 minutes on each side to cook, and they smell incredible as they begin to char. You can make them ahead and keep them chilled until ready to serve.

The herb cream cheese is so flavorful, with all my favorite garden herbs. You can use any combination you wish. Here I used dill, chives and basil with a little lemon zest to brighten it.

These mini peppers are grilled until slightly charred and filled with an herb cream cheese. A great appetizer to make for the summer!
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3.34 from 3 votes
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Grilled Rainbow Peppers with Herb Cream Cheese

94 Cals 3 Protein 4 Carbs 4 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 8 servings
COURSE: Appetizer
CUISINE: American
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

  • 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 Plus: 2
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

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38 comments

  1. Love these! Perfect side to turkey burgers

  2. Could you freeze any leftovers? If so, how would you reheat them?

  3. Do you think you could use ricotta cheese?

  4. The recipe turned out as described, but I was disappointed with the taste. I’m not a fan of this recipe.

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  6. I make two versions of these, both we use what we have and grill either by a skillet cast-iron grill or traditional outside grill, or broil the insides and slightly roasted or browned. Remove, and flip if necessary. Fill the cavities with (a) green onions, shallots, lime juice, reduced fat cream cheese, reduced fat sour cream or yogurt, cilantro, and a little bit of pepper or (b) celery, lemon rind and juice to taste, salt & pepper to taste, crab meat, reduced fat cream cheese, and chives (either in the mixture or as a garnish afterwards). It’s a very versatile starting point and a great appetizer or party hors d’oeuvre. Also works great as an accompaniment to a cilantro-lime chicken, jerk pork, simple radish salad for the crab version, etc. Usually takes less or the same time as the main course.

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