This recipe comes from of my favorite go to places. SKINNY TASTE! Weight watchers members out there, a serving size for this recipe is 4 halves and only 3 Freestyle points per serving!!!Ingredients:
- 16 mini rainbow peppers, halved, seeds and membranes removed (This would be our yummy peppers from the CSA share)
- 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
Preparation:
- 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.
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