The weather is getting better! The snow piles from the nor’easter are nearly gone and we’ve had a few evenings where it’s not frigid by dinner time – so we’re starting to fire up the grill.

Cave Tools recently sent me a pepper grill rack to try out (you can see my review here) and we finally busted it out to make these delicious little peppers. I think most people automatically think jalapenos stuffed with cheese and bacon for something like this, but I wanted to make something that felt light and fresh – and that was more toddler-friendly.

These were perfect! I can’t wait to make them again once we have lots of fresh herbs in the garden.

Grilled Stuffed Mini Peppers
(a Kate’s Recipe Box original)
Makes 12

12 rainbow mini peppers
4 oz. cream cheese, softened
1 Tbsp. fresh chopped dill
1 Tbsp. fresh chopped basil
1 Tbsp. fresh chopped green onions
1 clove garlic, minced
1/2 tsp. lemon zest

Clean and core the peppers.

In a bowl, mix together the cream cheese, dill, basil, green onions, garlic, and lemon zest until well combined. Stuff peppers with cream cheese mixture.

Using a rack, grill over medium heat until the peppers are softened and the cream cheese puffs slightly. Serve immediately.