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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.

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!
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!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 8 servings
Serving Size: 4 halves


  • 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


  • 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:

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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


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38 comments on “Grilled Rainbow Peppers with Herb Cream Cheese”

  1. 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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  3. 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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  6. 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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  8. 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!

  9. Do u serve these cold, or room temp?  Need for party tomorrow but travel time is about 1:20! 

  10. 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?

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  12. Avatar photo

    It would be great to read a comment from someone who actually made/tried these instead of gushing about the photo.

    1. 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.

  13. 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?

  14. These look so good!!! Your photos are spectacular, I can taste your food right off the computer screen!

  15. 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

  16. I have recently developed a love for peppers but I have always loved cream cheese! I'm gonna have to give these a try!

  17. 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 …)

  18. 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?

    1. Avatar photo
      Laura @ Raise Your Garden

      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 =)