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
STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2
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.
STEP 3
Transfer mixture to bowl. Stir in 2 tablespoons basil, olives, garlic and lemon zest until well mixed.
STEP 4
Spoon about 1 1/2 teaspoons cheese mixture into each pepper half.
STEP 5
Place peppers directly onto grill. Grill 8-12 minutes or until peppers are softened and mixture is heated through and lightly browned.
STEP 6
Garnish with remaining 2 tablespoons basil. Let stand 5 minutes before serving.
COLLECTION
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.