CHEESE TOPPED PEPPER WEDGES

Ingredients

• 3/4 cup spreadable cream cheese
• 2 tbsp chopped pitted kalamata olives
• 2 tbsp finely chopped green onion
• 1/8 tsp cayenne pepper
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1/3 cup shredded cheddar cheese

Directions

1. Preheat natural gas barbecue on low heat for 10 - 15 minutes.
2. Combine cream cheese, olives, green onion and cayenne pepper until blended; set aside.
3. Cut bell peppers in half lengthwise; remove seeds and ribs. Cut each half lengthwise into 4 wedges.
4. Spread cream cheese mixture evenly over inside of pepper wedges. Sprinkle cheddar cheese on top.
5. Place pepper wedges, cheese side up, on a grill topper. Grill peppers, with lid down, over low heat on natural gas barbecue until peppers are heated through and cheese is melted, about 5 - 7 minutes.