Grilled Rainbow Peppers with Herb Cream Cheese

Name: Grilled Rainbow Peppers with Herb Cream Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 porsi
Cuisine: Indonesian
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 g arlic clove (crushed); 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh basil; 3 tablespoons chopped fresh chives; Zest of 1 small lemon

These mini peppers are grilled until slightly charred and filled with an herb cream cheese. A great appetizer to make for the summer!

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Grilled Rainbow Peppers with Herb Cream Cheese

Foto: Skinnytaste

Bahan-bahan

8 porsi

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 g arlic clove (crushed)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
Zest of 1 small lemon

Langkah-langkah

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.