Cheese-Filled Bell Pepper Boats
When the colorful allure of the many bell pepper varieties draws you in at the supermarket’s produce section, try this recipe for an unusual vegetable tray. The cream cheese mixture is also wonderful on celery, on cucumber rounds, or in hollowed-out cherry tomato halves.
Recipe information
Yield
serves 8, 3 pieces per serving
Ingredients
Preparation
Step 1
In a small bowl, stir together the cream cheese, Parmesan, and lime juice. Spoon into a piping bag fitted with a wide star or round tip or a sturdy plastic bag with a bottom corner snipped off.
Step 2
Cut the cucumber slice crosswise into 12 rounds, then cut each in half (you’ll have 24 thin half-circles). Set aside.
Step 3
Cut the bell peppers in half lengthwise, discarding the stems, ribs, and seeds. Cut each half into 6 squares. Lay the pieces with the skin side down on a serving platter.
Step 4
Pipe about 1 teaspoon cream cheese mixture onto each square. Sprinkle with the chili powder. Stand a cucumber half-circle in the cream cheese mixture on each square.
Cook’s Tip
Step 5
Substitute small, feathery pieces of fresh dillweed for the chili powder and cucumber.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 44
Step 8
Total Fat: 2.5g
Step 9
Saturated: 1.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.0g
Step 12
Monounsaturated: 1.0g
Step 13
Cholesterol: 10mg
Step 14
Sodium: 88mg
Step 15
Carbohydrates: 3g
Step 16
Fiber: 1g
Step 17
Sugars: 2g
Step 18
Protein: 2g
Step 19
Dietary Exchanges
Step 20
1/2 Fat
