Cooking with Kimme: Mini-Sweet Peppers

By Kimme Hargrove
Food Blog

Photo submitted

These Mini-Sweet Peppers are incredibly trendy and easy to work with.  I have seen them everywhere from Kroger to Walmart to even a small-town local grocery store.  They pack a punch with crunch & flavor and the vibrant colors are absolutely stunning – perfect for a show-off Grove piece!

Cream Cheese & Fresh Herb-Stuffed Sweet Peppers

15-20 mini sweet peppers
1 Tablespoon olive oil
Salt and pepper to taste
8 ounces cream cheese, softened
2 garlic cloves, minced
1 teaspoon lemon zest
2 Tablespoons each of your favorite combination of fresh herbs:
Dill
Chives (or green onions, finely chopped)
Basil
Thyme

Cut stems off peppers and slice in half, vertically. Toss peppers in a bowl with olive oil, salt and pepper.

In a separate bowl, stir cream cheese, garlic, lemon zest and fresh herbs until combined. Place cream cheese mixture in a small piping bag (or use a Ziploc bag and cut a tiny corner off after it’s chilled). Place bag in the refrigerator to chill.

Heat a grill pan on medium heat. Using tongs, grill both sides of peppers until slightly charred and grill marks appear (about 2-3 minutes per side). Set peppers aside to cool.

Pipe cream cheese mixture into each pepper until filled. Garnish with remaining herbs, and serve.