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Grilled Pepper &
Herb Cheese

This is a tasty hors d'oeuvre to serve with cocktails or a yummy after school snack for kids (and their parents)!

Prep Time: ½ Hour - 1 Hour Cooking Time: 4 minutes for peppers Recipe Yield: 32 pieces

Ingredients

Mini Bell Peppers

Pepper Base

  1. 16 mini coloured peppers, halved, seeds and membranes removed
  2. 1 tsp (5 mL) olive oil
  3. ⅛ tsp (1 mL) salt
  4. ⅛ tsp (1 mL) black pepper

Cream Cheese Filling

  1. 8 oz (227 g) Herb and Garlic cream cheese, softened
  2. ½ cup (120 mL) good quality creamy Caesar salad dressing
  3. 3 tbsp (45 mL) chopped fresh herbs: dill, parsley, chives or basil or your favourite mixture
  4. Zest of 1 small lemon

Instructions

  • Preheat broiler.
  • Meanwhile place pepper halves, olive oil, salt and pepper in a small bowl. Toss evenly to coat. Set aside.
  • Whisk together the filling ingredients until well combined.
  • Transfer the filling to a pastry bag or small Ziploc bag and set aside in refrigerator until ready to use.
  • Broil peppers, until slightly charred, about 2 minutes per side.
  • Transfer to a small platter and let cool slightly.
  • Snip the tip of the pastry/Ziploc bag and carefully fill each pepper half with the cream cheese mixture.

Chef's Tip: If you are in a hurry, you can just use a savoury flavoured cream cheese of your choice without the added flavourings.