Grilled Pepper Boats Recipe 415
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.
Yield serves 8, 3 pieces per serving
Number Of Ingredients 6
Steps:
- 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.
- Cut the cucumber slice crosswise into 12 rounds, then cut each in half (you'll have 24 thin half-circles). Set aside.
- 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.
- 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.
- Substitute small, feathery pieces of fresh dillweed for the chili powder and cucumber.
- (Per Serving)
- Calories: 44
- Total Fat: 2.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 1.0g
- Cholesterol: 10mg
- Sodium: 88mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugars: 2g
- Protein: 2g
- Dietary Exchanges
- 1/2 Fat
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- With a paring knife, lay each pepper flat on its side and carefully slice an inverted triangle out of the top of the pepper and remove. With a small spoon, scoop out any ribs and seeds and set aside. Do this for all the peppers, some "boats" will be smaller than others.
- In a small bowl, mix tomato, cucumber, red onion, olive oil, vinegar and salt. Stir to combine and set aside.
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