Red and Green Bell Pepper Boats

Red and Green Bell Pepper Boats

SheKnows
  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 8
Flavorful toasted almonds and zesty lemon-pepper contrast nicely with crisp bell pepper pieces in this festive appetizer. This recipe is brought to you by the American Heart Association's Face The Fats program. Recipe copyright © 2007 by the American Heart Association.

Ingredients

  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1/4 cup sliced almonds
  • 4 ounces low-fat cream cheese, softened
  • 1 teaspoon salt-free lemon pepper seasoning blend
  • 1 teaspoon fresh lemon juice
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1/4 cup sliced almonds
  • 4 ounces low-fat cream cheese, softened
  • 1 teaspoon salt-free lemon pepper seasoning blend
  • 1 teaspoon 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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