Summer has finally arrived. It’s been a long, cold, wet, icky spring, and I’ve been dying to get out and do some real grilling. You know, the kind where you don’t run back into the house between flipping burgers.

On the Fourth of July, my husband Brian and I headed up to Lake Chelan to hang out with the family and soak in a little sun. Before we left, though, we went to Costco to stock up on stuff to eat. We must have been hungry, because we ended up with raviolis, chicken, little sweet peppers, Boursin cheese and a few other things. Brian really wanted the Boursin cheese (which you can substitute at home with herbed cream cheese by mixing some herbs and maybe some feta into cream cheese), and I wasn’t going to protest. I love the stuff.

As we walked toward the produce section, I spotted bags of little sweet peppers, which my brother got me hooked on earlier this year. When we don’t have any home-grown or local peppers, I’m happy to get them. I also had a plan in the back of my mind to recreate a lovely pepper and herbed cream cheese appetizer I had earlier that weekend made by Shelby Dronen of Mission: Improv fame. The ones she made were so delicious, and I wanted more.

I also wanted something to bring to the lake that was going to be grill-friendly and not too time-consuming. The little peppers and Boursin was spot-on.

All I had to do was slice off the tops of the peppers, cut them in half and take their little seeds and membranes off and spread some of the cheese over them. In order to prevent them from falling off the grill grates and into the depths of the fire, place them on a grill-friendly pan or a sheet of foil. If you don’t want to use a grill —what’s wrong with you?!? — you can place them under a broiler until the cheese bubbles. Or, you can just eat them raw. They’re good no matter what.

Rochelle Feil Adamowsky blogs about food when inspired. You can check out her Nosh On blog at wenatcheeworld.com.