Red and Green Bell Pepper Bites

Ingredients

• 1 medium green bell pepper
• 1 medium red bell pepper
• 1/4 cup unsalted sliced almonds
• 4 oz fat-free or low-fat cream cheese, softened
• 1 tsp no-salt-added lemon pepper seasoning blend
• 1 tsp fresh lemon juice

Directions

Cut both peppers 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 Tbsp of the almonds to a small plate, reserving 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 tsp of the mixture on each bell pepper piece. Garnish with the reserved 1 tablespoon almonds.