How To Make Grilled Rainbow Peppers
Deliciously appetizing and bright, these colorful rainbow peppers are slightly charred from grilling and filled with an enticing creamy herb cream cheese!
Serves:
Ingredients
- 16mini rainbow peppers,like red or yellow, halved, seeds and membranes removed
- 1tspolive oil
- ⅛tspkosher salt
- freshly ground black pepper
- 8ozcream cheese,reduced-fat, softened
- 1garlic clove,crushed
- 2tbspfresh dill,chopped
- 2tbspfresh basil,chopped
- 3tbspfresh chives,chopped
- 1small lemon,zested
Instructions
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Preheat the grill over medium heat.
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Place the peppers, olive oil, pinch of salt, and pepper in a small bowl. Toss to evenly coat. Set aside.
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In another small bowl, thoroughly combine the cream cheese, garlic, dill, basil, 2 tablespoons of chives, fresh ground pepper, a pinch of salt, and lemon zest.
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Transfer the cream cheese mixture to a piping bag or small Ziploc bag, and place it in the refrigerator until ready to use.
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Grill the peppers over medium heat for about 2 minutes per side until slightly charred. Transfer to a small platter.
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Snip the tip of the piping or Ziploc bag and carefully fill each pepper half with the cream cheese mixture.
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Top with the remaining 1 tablespoon of chives. Serve, and enjoy!
Nutrition
- Calories: 153.16kcal
- Fat: 10.72g
- Saturated Fat: 5.70g
- Monounsaturated Fat: 2.88g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 13.17g
- Fiber: 4.36g
- Sugar: 6.66g
- Protein: 3.91g
- Cholesterol: 31.18mg
- Sodium: 140.34mg
- Calcium: 59.23mg
- Potassium: 472.20mg
- Iron: 1.07mg
- Vitamin A: 150.63µg
- Vitamin C: 190.88mg
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