Skip Navigation LinksHome > February 2009 - Volume 3 - Issue 1 > Red And Green Bell Pepper Boats
HEART Insight:
doi: 10.1097/01.HEARTI.0000346511.93403.6e
Departments: The Hungry Heart/Round-Robin Dinner

Red And Green Bell Pepper Boats

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Serves 8; 3 pieces per serving

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Figure. This recipe ...
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1 medium green bell pepper

1 medium red bell pepper

¼ cup sliced almonds

4 ounces low-fat cream cheese, softened

1 teaspoon salt-free lemon pepper seasoning blend

1 teaspoon fresh lemon juice

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.

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.

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 onto each bell pepper piece. Garnish with the sliced almonds.

Nutrition Analysis

Dietary Exchanges

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1 fat

© 2009 American Heart Association, Inc.

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