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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.
Grilled Rainbow Peppers with Herb Cream Cheese
These mini peppers are grilled until slightly charred and filled with an herb cream cheese. A great appetizer to make for the summer!
Yield: 8 servings
Serving Size: 4 halves
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 4 halves, Calories: 94 kcal, Carbohydrates: 4 g, Protein: 3 g, Fat: 4 g, Cholesterol: 8 mg, Sodium: 131 mg, Fiber: 0.5 g, Sugar: 3 g
Categories:
Love these! Perfect side to turkey burgers
Could you freeze any leftovers? If so, how would you reheat them?
Do you think you could use ricotta cheese?
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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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.
The crab version sounds amazing. How much crab do you use? Love your ideas!
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I want to make these for a potluck lunch at work but am worried they won’t be as good if I have to make them a night or two ahead of time. If my potluck is Tuesday do you think they’d be OK to make Sunday or Monday night? I guess I can always had the filling the morning of.
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Would it be possible to substitute greek yogurt for the cream cheese?
HI! Can you tell me what i can substitute for Dill? I’m not a huge fan of Dill but I would like something that would go with the rest of the ingredients. Thanks!
Any fresh herb
Do u serve these cold, or room temp? Need for party tomorrow but travel time is about 1:20!
These look amazing! I love sweet peppers, so I cant wait to try these. I dont have access to a regular grill but I have a george forman. Would that work just as well?
Sure!
made these today for our Derby party, they are delicious! thanks
You’re welcome!
Thanks you for this post… great information.
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good
Has anyone tried these with raw peppers??
Yes at the in laws. They were room temperature.
It would be great to read a comment from someone who actually made/tried these instead of gushing about the photo.
I made these last night. I thought they were just ok. The cream cheese (I used reduced fat) was way too sweet for the peppers. The herbs, and especially the lemon zest, worked to mellow out the sweetness of the cheese a bit, but next time I will probably substitute goat cheese for half of the cream cheese. And I might even briefly broil the peppers after stuffing them, as the cold cheese was a little off-putting.
I would love to make these! I dont have an outdoor grill or a george foreman, could I broil them? Or roast them in the oven?
These look so good!!! Your photos are spectacular, I can taste your food right off the computer screen!
Made these tonight I think they would be much better if after you put the cream cheese on them you popped them in the oven for a few so the cream cheese is warm and a little soft
I have recently developed a love for peppers but I have always loved cream cheese! I'm gonna have to give these a try!
Is 16 mini peppers correct? That would mean 1/4 ounce of cream cheese per half (and the photo looks like it has much more than that …)
That is correct, you cut them in half so it makes 32 halves
Are these best served warm or chilled. Thank you!
Room temp is good!
This looks so delicious. We do not have an outdoor grill or a gas stove. Do you think this could work on a George Foreman? Granted, the peppers would not have the smoky charred flavor, but would it work otherwise?
Yes it will work. My sister makes the best grilled asparagus on her George Forman grill.
I'm thinking a side of these with a shrimp skewer or grilled chicken! 4 for 94 calories!
Yum! These look so good and would be the ultimate appetizer!
As a gardener, I'm in love with the herb cream cheese. In love, I tell you! I grow tons of herbs and adore my little herb bed, but sometimes getting the right combo's is a little tricky for me. Great appetizer, great dinner, just scrumptious food. Basil is the love of my life though =)