The 4-Ingredient Appetizer I’m Making All Summer Long

Instructions

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1. 1 In a medium bowl, combine the softened cream cheese and feta cheese. Use a fork to mash the cheeses together until combined and creamy. Transfer the mixture to a zip-top bag or piping bag and set aside.
2. 2 Preheat the grill on medium-high. Meanwhile, cut each pepper in half lengthwise and use a spoon to remove the ribs and seeds. Arrange the peppers on a rimmed baking sheet. Top with half of the olive oil and salt. Flip the peppers and top with the remaining olive oil and salt, tossing to coat thoroughly.
3. 3 Oil the grill grates well with the vegetable or canola oil. Place the peppers on the grill grates, cut side up. Close the lid and grill until charred on the bottom, about 3 minutes. Using tongs, flip the peppers and grill until the peppers are soft and charred on the second side, 1 to 2 minutes. Transfer the peppers back to the baking sheet, arranging them cut-sides up.
4. 4 Use scissors to cut one bottom corner off of the zip-top bag or piping bag with the filling. Squeeze the bag to immediately fill each freshly grilled pepper with the cheese mixture. Sprinkle with chives and serve. These feta-stuffed peppers are best eaten fresh. Store any leftover peppers in an airtight container in the fridge for up to 4 days. Love the recipe? Leave us stars and a comment below!