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
Preparation
Preheat the grill over medium heat.
Place the peppers, olive oil, pinch of salt, and pepper in a small bowl. Toss to evenly coat. Set aside.
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.
Transfer the cream cheese mixture to a piping bag or small Ziploc bag, and place it in the refrigerator until ready to use.
Grill the peppers over medium heat for about 2 minutes per side until slightly charred. Transfer to a small platter.
Snip the tip of the piping or Ziploc bag and carefully fill each pepper half with the cream cheese mixture.
Top with the remaining 1 tablespoon of chives. Serve, and enjoy!
