This quick and easy vegetarian appetizer is sweet, salty, smooth and crunchy!
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 starch, 1/2 lean meat
1 medium green bell pepper
1 medium red bell pepper
1/4 cup unsalted sliced almonds
4 ounces fat-free or low-fat cream cheese, softened
1 teaspoon no-salt-added lemon pepper seasoning blend
1 teaspoon fresh lemon juice
Cut both peppers 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, reserving 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 on each bell pepper piece. Garnish with the reserved 1 tablespoon almonds.
Cooking Tip: Flavorful toasted almonds and zesty lemon pepper contrast nicely with crisp bell pepper pieces in this festive appetizer.