Ingredients:

16 mini rainbow peppers, halved, seeds and membranes removed

1 tsp olive oil

1/8 tsp kosher salt

Freshly ground black pepper

8 ounces reduced-fat cream cheese, softened

1 garlic clove, crushed

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Zest of 1 small lemon

Directions:

Preheat grill over medium heat.

Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.

In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest. Transfer the cream cheese mixture into a  Ziploc bag and put in the refrigerator until ready to use.

Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.

Snip the tip of the Ziploc bag and carefully fill each pepper half with the cream cheese mixture. Top with remaining 1 tablespoon chives.