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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
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
30
minutes
mins
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:
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
- WW Points:
4