94 Cals 3 Protein 4 Carbs 4 Fats
PREP TIME:
15 mins
COOK TIME:
15 mins
TOTAL TIME:
30 mins
YIELD:8 SERVINGS
COURSE:Appetizer
CUISINE:American
These mini peppers are grilled until slightly charred and filled with an herb cream cheese. A great appetizer to make for the summer!
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
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.
Serving: 4halves, Calories: 94kcal, Carbohydrates: 4g, Protein: 3g, Fat: 4g, Cholesterol: 8mg, Sodium: 131mg, Fiber: 0.5g, Sugar: 3gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:2
Health & Nutrition
