Prep time: 20 minutes
Cook time: 5 minutes
Forget cheese and crackers and serve these grilled pepper boats instead. Not only are they perfectly portion controlled; they provide more nutritional value than crackers or baguette and won’t get soggy for poolside snacking!
2 large yellow, orange, or red bell peppers, stemmed, seeded and quartered
olive oil, for brushing and drizzling
1 recipe for herbed cream cheese, below
½ cup finely chopped fresh yellow, orange, or red tomato
¼ cup chopped Italian parley
Ingredients for herbed cream cheese:
8 ounces of cream cheese, room temperature
1 garlic clove, minced
2 tablespoons chopped fresh basil
1 tablespoon snipped fresh chive
In a bowl, blend the cream cheese, garlic, basil, and chives together until smooth. Set aside.
Prepare a medium-hot fire on the grill. Place a well-oiled perforated grill rack over direct heat.
Brush the skin said of each pepper with olive oil. Dollop a spoonful of herbed cream cheese in each pepper boat.
Transfer the boats to the perforated grill rack, cover, and grill until the bottoms are scorched and the cheese has melted, 4 to 5 minutes.
Sprinkled with tomato and parsley and a drizzle of olive oil. Serve hot with a knife and fork.
Nutrition score per serving:
Saturated fat: 8g
Recipe courtesy of Karen Adler and Judith Fertig of The Gardener and the Grill.