Bet ya can't say "pimento pepper poppers" three times fast. But even if this tongue-twister stumps you, you'll still probably be able to whip up this summer appetizer idea with ease.

Ingredients
8 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 jar (4 ounces) pimentos, drained
1 tablespoon minced fresh basil
Salt and pepper to taste
10 mini sweet peppers, cored, seeded and sliced in half lengthwise

Directions
Place cheeses, garlic, pimentos and basil in a large bowl. With an electric handheld mixer, beat on medium speed until smooth and creamy. Season with salt and pepper to taste. Fill halved sweet peppers with the filling. Grill poppers over medium-high heat on tin foil until peppers start to char and the filling is warm and melted, about five minutes.

Image and recipe via wholeandheavenlyoven.com

Elote, or Mexican street corn, is one of our favorite summer indulgences -- after all, who could say no to cream-and-cheese-smothered corn? Now you can enjoy the street food staple with less guilt, thanks to this slimmed down version, which substitutes protein-rich Greek yogurt for mayonnaise.

Ingredients
4 ears of fresh sweet corn (shucked)
2 tablespoons plain Greek yogurt
2 teaspoons light sour cream
3/4 cup shredded parmesan cheese
1 teaspoon chili powder
1 teaspoon Fiesta Lime Mrs. Dash (optional)
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste
Light olive oil or olive oil spray

Directions
In a small bowl, mix together Greek yogurt and sour cream. Set aside. Mix together chili powder, Mrs. Dash (optional) and salt and pepper in another small bowl. Spray or brush each ear of corn lightly with olive oil. Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through. Take corn off of grill and brush with the Greek yogurt mixture. Sprinkle with the spice mixture, cheese and cilantro. Squeeze lime wedges over each piece of corn.

Image and recipe via thecookierookie.com

Fennel doesn't often get the starring role at meals, but this recipe might change the game.

Ingredients
Fennel bulbs, sliced
Olive oil
Fresh herbs, like basil, parsley, thyme and fennel fronds
Lemon juice and zest
Parmigiano reggiano shavings

Directions
Trim stalks, fronds and hard outer parts from the fennel bulbs. Cut off any hard and inedible outer parts. Holding the fennel bulb upright, cut 1/4-inch slices vertically from top to bottom. Brush each side with olive oil, and add salt and pepper. Place slices on a medium hot grill, turning until each side has a nice char and the fennel is tender to the touch. Whisk together the lemon, olive oil, herbs and zest, adding salt and pepper to taste, then drizzle all over the fennel. Garnish with the cheese.

Image and recipe via prouditaliancook.com

If you've ever eaten at Outback Steakhouse, you're probably familiar with one of the restaurant's signature dishes: a deep-fried onion presented in the shape of a blossoming flower. This grilled onion recipe draws inspiration from that cult-favorite dish, but spares you the fried batter (and some of the calories that come with it).

Ingredients
1 large white onion
1/2 tablespoon olive oil
Salt and fresh ground pepper to taste
2 tablespoons shredded part skim mozzarella cheese
2 tablespoons shredded mild cheddar cheese
2 tablespoons your sauce of choice (steak sauce, hot sauce, soy sauce, etc)

Directions
Heat the grill, and cut the onion into six to eight wedges, stopping 1/2-inch short of the bottom. Leave bottom intact. Place the onion on a piece of aluminum foil, and gently open the onion a bit, pulling the wedges apart. Drizzle the onion with olive oil. Season with salt and pepper. Add cheeses in the open center of the onion. Drizzle the entire onion with the sauce of your choice. Wrap it up tightly and grill for 30 to 35 minutes, or until the onion is tender. Remove the onion from grill, carefully open up the foil and serve.

Image and recipe via diethood.com

Just when you thought you'd eaten kale prepared in every way possible...

Ingredients
4 small golden beets, peeled and cut into wedges
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
12 fresh figs, black mission or Turkish brown figs, stemmed and halved
1 generous cup of fresh ricotta
One bunch of dinosaur (lacinto) kale (or green kale), bottoms of the stems removed
Salt and pepper

Directions
Preheat your oven to 425 F. Toss the beet wedges with one tablespoon of olive oil and sprinkle them with salt. Spread them in a baking dish and roast, stirring occasionally, until tender, about 20 minutes.

Whisk together two tablespoons of olive oil together with the balsamic vinegar and the maple syrup. When the beets come out of the oven, toss them with the dressing. Heat your grill and coat the kale with the remaining olive oil and a good sprinkling of salt. Spread the leaves out on the grill and cook them, turning each over once, until they have developed crispy edges and charred splotches, several minutes. Transfer the kale to a cutting board, and chop it coarsely.

Put a spoonful of ricotta on each salad plate, then divide the kale between the plates. Divide the beets between the salads, and drizzle some of the dressing that is leftover from the beets over each of the salads. Divide the figs between the salads, dollop the remaining ricotta over the salads and sprinkle each with salt and pepper.

Image and recipe via fiveandspice.com