These mini peppers are grilled until slightly charred and filled with an herb cream cheese. A great appetizer to make for the summer!
The peppers only take about 2 minutes on each side to cook, and they smell incredible as they begin to char. You can make them ahead and keep them chilled until ready to serve.
The herb cream cheese is so flavorful, with all my favorite garden herbs. You can use any combination you wish. Here I used dill, chives and basil with a little lemon zest to brighten it.