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Red and Green Bell Pepper Bites

KTUL/American Heart Association 5/4/18

From The American Heart Association...

8 Servings | 39 Calories | 0.0 g Sat. Fat | 71 mg Sodium

Ingredients

1 medium green bell pepper

1 medium red bell pepper

1/4 cup unsalted, 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

Directions

1. 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.

2. 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.

3. 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.

4. 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.

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