Sweet baby peppers stuffed and grilled, a family friendly way to serve poppers, won’t leave anyone’s mouth in flames.
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6 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend, cut into quarters
4 ounces cream cheese, softened
1/4 cup chopped fresh basil leaves
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
Heat gas grill on medium or charcoal grill until coals are ash white.
Place 4 Cheese Italian Blend quarters into food processor bowl fitted with metal blade; pulse until coarsely chopped. Add cream cheese; pulse until well mixed.
Transfer mixture to bowl. Stir in 2 tablespoons basil, olives, garlic and lemon zest until well mixed.
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 2 tablespoons basil. Let stand 5 minutes before serving.
Explore reviews fromour online community
This was a hit at my July 4th BBQ, everyone loved them! They took a little long to stuff, but I made them first thing in the morning, refrigerated them and then grilled around 4pm and it worked out great. I grilled them for 8 minutes just as recipe states and I didn't add olives because I hate olives, but that was the only thing I changed. Definitely worth the effort!!!
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