These cheese-stuffed mini peppers are grilled to melty and delicious perfection—sure to be a crowd-pleasing appetizer.
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4 ounces Land O Lakes® Sharp White Cheddar Farmstyle Shreds
4 ounces cream cheese, softened
1/4 cup chopped fresh basil leaves, divided
2 tablespoons chopped kalamata olives
1 teaspoon finely chopped fresh garlic
1/2 teaspoon freshly grated lemon zest
16 mini sweet bell peppers (any color), cut in half lengthwise, seeded, stems intact
Substitute 6 (3/4-ounce) slices Land O Lakes® Deli Italian Blend, finely chopped.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine Cheddar cheese and cream cheese in bowl until well mixed. Stir in 2 tablespoons basil, olives, garlic and lemon zest.
Spoon about 1 1/2 teaspoons cheese mixture into each pepper half.
Place peppers directly onto grill. Grill 8-12 minutes or until peppers are softened and mixture is heated through and lightly browned.
Garnish with remaining basil. Let stand 5 minutes before serving.
These stuffed mini peppers can be made ahead and refrigerated until ready to grill and serve.
What can you grill besides burgers? How about bruschetta, mushrooms, peppers—a whole host of grilled appetizers to start your outdoor summer dinner off right.