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® 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.
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.