This quick and easy vegetarian appetizer is sweet, salty, smooth and crunchy! Sure to satisfy any of your taste buds.
Red and Green Bell Pepper Bites
Calories39 Per Serving
Protein3g Per Serving
Fiber1g Per Serving
|Total Fat||1.5 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||3 g|
|Dietary Fiber||1 g|
1/2 lean meat, 1 starch
1 medium green bell pepper
1 medium red bell pepper
1/4 cup unsalted, unoiled, sliced almonds
4 oz. fat-free, or, reduced-fat cream cheese (softened)
1 tsp. no-salt-added lemon pepper seasoning blend
1 tsp. fresh lemon juice
Cut each bell pepper in half lengthwise; discard the stems, ribs and seeds. Cut each half into six pieces. Arrange the pieces with the skin side down on a decorative serving platter. Set aside.
In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer 1 tablespoon of the almonds to a small plate and reserve for garnishing. Process the remaining almonds in a food processor or blender for 15 to 20 seconds, or until finely ground.
In a medium mixing bowl, beat the cream cheese, lemon pepper seasoning blend, and lemon juice with an electric mixer for 1 to 2 minutes, or until creamy. Add the ground almonds and beat for 10 seconds, or until combined.
Spoon the mixture into a piping bag fitted with a wide star or round tip. Or snip the corner off a resealable plastic bag (a plastic freezer bag works well) and spoon in the mixture. Pipe about 1 teaspoon of the mixture onto each bell pepper piece. Garnish with the sliced almonds.
Cooking Tip: Flavorful toasted almonds and zesty lemon-pepper contrast nicely with crisp bell pepper pieces in this festive appetizer.