Grilled Rainbow Peppers with Herbed Cream Cheese Recipe

These little rainbow peppers are perfect for summer gatherings. Halved and grilled until they develop a light char, they’re filled with a bright, herb-infused cream cheese for a simple, elegant appetizer. They come together quickly, travel well to potlucks, and make an attractive platter for guests.

The peppers only need about two minutes per side on a medium-hot grill, and the aroma as they char is irresistible. You can prepare the cream cheese filling in advance and chill it until you’re ready to assemble, making these ideal for entertaining or a relaxed weekend snack.

Grilled Rainbow Peppers with Herb Cream Cheese

Ingredients

• 16 mini rainbow peppers, halved, seeds and membranes removed
• 1 teaspoon olive oil
• Pinch (about 1/8 teaspoon) kosher salt
• Freshly ground black pepper, to taste
• 8 ounces reduced-fat cream cheese, softened
• 1 garlic clove, crushed or finely minced
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh chives, divided (2 Tbsp for filling, 1 Tbsp for garnish)
• Zest of 1 small lemon

Instructions

1. Preheat a grill or grill pan over medium heat.
2. In a small bowl, toss the pepper halves with the olive oil, a pinch of salt and a crack of freshly ground black pepper to coat evenly. Set aside while you prepare the filling.
3. In another bowl, combine the softened cream cheese, crushed garlic, chopped dill, chopped basil, 2 tablespoons chopped chives, lemon zest, a pinch of salt and freshly ground black pepper. Mix until smooth and well blended.
4. Transfer the cream cheese mixture into a piping bag or a small resealable plastic bag with the corner snipped off. Refrigerate the bag while you grill the peppers if the mixture needs to firm up slightly.
5. Place the pepper halves on the grill, cut side down, and cook until they are lightly charred, about 2 minutes per side. Remove them from the grill and arrange on a serving platter.
6. Snip the tip of the piping bag and carefully pipe the herb cream cheese into each pepper half, filling them generously.
7. Sprinkle the remaining 1 tablespoon chopped chives over the filled peppers as a final garnish. Serve immediately or chill until ready to serve.

Nutrition

Per serving (4 halves): Calories 94 kcal; Carbohydrates 4 g; Protein 3 g; Fat 4 g; Cholesterol 8 mg; Sodium 131 mg; Fiber 0.5 g; Sugar 3 g.

Tips and Variations

• Make-ahead: Prepare the herb cream cheese up to 24 hours in advance. Store it in an airtight container or piping bag in the refrigerator. Grill the peppers and assemble just before serving for best texture.
• No grill? If you don’t have a grill, use a grill pan, cast-iron skillet or broiler. Broil the peppers on a sheet pan for a minute or two per side until they develop light char marks, watching closely to avoid burning.
• Herb swaps: Use parsley, tarragon or cilantro in place of or in addition to the dill, basil and chives for a different flavor profile.
• Cheese options: For a tangier filling, substitute part of the cream cheese with a mild goat cheese or ricotta. Adjust seasoning to taste.
• Add texture: Sprinkle toasted pine nuts or chopped walnuts on top for crunch, or finish with a small drizzle of good extra-virgin olive oil.

Serving Suggestions

These peppers work well as part of an appetizer board alongside olives, sliced cured meats, crusty bread and fresh fruit. They’re also a colorful addition to summer BBQs and picnics. Serve chilled or at room temperature.

Storage

Store any leftover filled peppers in an airtight container in the refrigerator for up to 2 days. If you plan to store longer, keep the filling separate and reassemble just before serving to maintain the best texture.

Final Notes

This recipe highlights fresh garden herbs and simple technique. The quick grill gives the peppers a smoky note that complements the bright, lemony cream cheese. It’s an easy, make-ahead-friendly appetizer that looks as good as it tastes—perfect for warm-weather entertaining.