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.

　　

Ingredients

serves 8, 3 pieces per serving

　　1/2 cup light tub cream cheese (about 4 ounces)

　　2 tablespoons shredded or grated Parmesan cheese

　　1 teaspoon lime juice

　　11-inch-thick slice of English, or hothouse, cucumber or thin regular cucumber (cut crosswise)

　　2 medium bell peppers (any colors)

　　1/2 teaspoon chili powder

　　

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

　　American Heart Association Quick & Easy Meals