Grilled Rainbow Peppers with Herbed Cream Cheese

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 cream cheese, softened

• 1 garlic clove, crushed

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh tarragon

• 3 tablespoons chopped fresh chives

• Zest of 1 small lemon

Directions:

1. Place peppers, olive oil, pinch of salt and pepper in a small bowl.  Toss to evenly coat. Set aside. 

2. 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 and put in the refrigerator until ready to use.

3. Grill peppers directly on flame, until slightly charred, about 2 minutes per side.  Transfer to a small platter.

4. Snip the tip of the piping bag and carefully fill each pepper half with the cream cheese mixture.  Top with remaining 1 tablespoon chives.