1 tablespoon fresh herbs, such as basil, sage, or thyme
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
Tools
Campfire or grill
Foil
Knife
Plastic bag
Method
Cut a slit lengthwise in each pepper down 1 side.
Combine cream cheese and herbs in a zip-top plastic bag. Cut off 1 corner of the bag. Pipe cheese mixture into each pepper to fill with as much of the cream cheese mixture as will fit. Alternatively, you can combine the cheese and herbs in a bowl and stuff the peppers with your fingers or a small spoon. Press the slit edges together.
Center the filled peppers on top of a piece of foil, drizzle with a bit of olive oil and season with salt and pepper. Fold over the foil to create a packet, making sure to seal the seams tightly.
Place the foil packet on a grate over the fire or directly on the embers. Watch them closely, making sure to rotate the packets often. Roast the peppers until they’re lightly browned and the cheese is hot.
