Grilled Rainbow Peppers with Herb Cream Cheese

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

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.

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