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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 servings
Calories: 94 kcal
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

    Cup of Yum
  1. Preheat grill over medium heat.
  2. Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl.  Toss to evenly coat. Set aside.
  3. In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest.
  4. Transfer the cream cheese mixture to a piping bag or small Ziploc bag and put in the refrigerator until ready to use.
  5. Grill peppers over medium heat, until slightly charred, about 2 minutes per side.  Transfer to a small platter.
  6. Snip the tip of the piping/Ziploc bag and carefully fill each pepper half with the cream cheese mixture.
  7. Top with remaining 1 tablespoon chives.

Nutrition Information

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

% 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.