These cheese-stuffed mini peppers are grilled to melty and delicious perfection—sure to be a crowd-pleaseing 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.
STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2
Combine Cheddar cheese and cream cheese in bowl until well mixed. Stir in 2 tablespoons basil, olives, garlic and lemon zest.
STEP 3
Spoon about 1 1/2 teaspoons cheese mixture into each pepper half.
STEP 4
Place peppers directly onto grill. Grill 8-12 minutes or until peppers are softened and mixture is heated through and lightly browned.
STEP 5
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.
COLLECTION
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