Herbed Cream Cheese Bell Pepper Boats

(originally made 7/2013)

School for Tim and Jake stayed the night at the inlaws, so I was free to make whatever my little heart desired for dinner  :)    I 'like' Chocolate Moosey on Facebook, and snagged this one right away when she posted it.  

Super simple, super delicious.   All the herbs I used are dried, and I cut back on the amount of the cilantro at the end because I'm trying to overcome my hatred of it   LOL

 * Exported from MasterCook *

              Herbed Cream Cheese Grilled Bell Pepper Boats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream cheese -- softened (mine wasn't, I nuked it because I'm impatient)
  1                     garlic clove -- minced (used jarred)
  2               Tbsp  chopped fresh basil (used dried)
  1               Tbsp  chopped fresh chives (used dried)
  2              large  red -- yellow, or orange bell peppers, stemmed, seeded, and quarterly into “boats”
                        Olive oil for brushing and drizzling
     1/2           cup  chopped tomatoes
     1/4           cup  chopped fresh cilantro (used dried)

Heat grill to med-high.  Beat the cream cheese until smooth.  Add garlic, basil, and chives.   Brush the skin side of each pepper boat with olive oil.  Fill peppers with cream cheese mixture.     Grill for 5 minutes, covered or until the bottoms are blackened and the cheese is melted.   Sprinkle each one with the tomatoes, cilantro, and drizzle with olive oil.



Popular posts from this blog

Chocolate Chip Cookie Cake

Grilled Potato Skins

Grilled Apple Tossed Salad