Red and Green Bell Pepper Boats



    • 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. Cut each bell pepper in half lengthwise; discard the stems, ribs, and seeds.
    2. Cut each half into six pieces.
    3. Arrange the pieces with the skin side down on a decorative serving platter. Set aside.
    4. In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally.
    5. ransfer 1 tablespoon of the almonds to a small plate and reserve for garnishing.
    6. 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.
    8. Add the ground almonds and beat for 10 seconds, or until combined.
    9. Spoon the mixture into a piping bag fitted with a wide star or round tip.
    10. Or snip the corner off a resealable plastic bag (a plastic freezer bag works well) and spoon in the mixture.
    11. Pipe about 1 teaspoon of the mixture onto each bell pepper piece.
    12. Garnish with the sliced almonds.



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