Grilled Pepper & Herb Cheese

Experience the rich blend of smoky peppers and creamy herb cheese in our Grilled Pepper & Herb Cheese recipe.


  • 16 mini GREENHOUSE colored peppers, halved and seeds removed
  • 1 tsp olive oil
  • ⅛ tsp salt & black pepper (each)
  • 8 oz herb and garlic cream cheese, softened
  • ½ cup creamy Caesar salad dressing
  • 3 tbsp fresh herb, chopped: dill, parsley, chives and/or basil
  • zest of 1 small lemon


  1. Preheat broiler.
  2. Place pepper halves, olive oil, salt and pepper in a small bowl. Toss evenly to coat. Set it aside.
  3. Whisk together the filling ingredients until well combined.
  4. Transfer the filling to a pastry bag or small Ziploc® bag and set aside in refrigerator until ready to use.
  5. Broil peppers, until slightly charred, about 2 minutes per side.
  6. Transfer to a small platter and let cool slightly.
  7. Snip the tip of the pastry/Ziploc® bag and carefully fill each pepper half with the cream cheese mixture.


If you are in a hurry, you can just use a savory flavored cream cheese of your choice without the added flavorings.


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