Grilled Rainbow Peppers with Herb Cream Cheese
User Reviews
3.3
9 reviews
Average
Grilled Rainbow Peppers with Herb Cream Cheese
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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!
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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
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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 Information
Show Details
Serving
4halves
Calories
94kcal
(5%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
4g
(6%)
Cholesterol
8mg
(3%)
Sodium
131mg
(5%)
Fiber
0.5g
(2%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 4halves | |
| Calories | 94kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Cholesterol | 8mg | 3% |
| Sodium | 131mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.3
9 reviews
Average
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