Red & Green Bell Pepper Bites

1. 1

   Cut each bell pepper in half lengthwise; discard the stems, ribs and seeds.

2. 2

   Cut each half into six pieces.

3. 3

   Arrange the pieces with the skin side down on a decorative serving platter.

4. 4

   Set aside.

5. 5

   In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally.

6. 6

   Transfer 1 tablespoon of the almonds to a small plate and reserve for garnishing.

7. 7

   Process the remaining almonds in a food processor or blender for 15 to 20 seconds, or until finely ground.

8. 8

   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.

9. 9

   Add the ground almonds and beat for 10 seconds, or until combined.

10. 10

    Spoon the mixture into a piping bag fitted with a wide star or round tip.

11. 11

    Or snip the corner off a resealable plastic bag (a plastic freezer bag works well) and spoon in the mixture.

12. 12

    Pipe about 1 teaspoon of the mixture onto each bell pepper piece.

13. 13

    Garnish with the sliced almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.