Cheese-Filled Bell Pepper Boats

Ingredients

• 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

Instructions

1. In a small bowl, stir together the cream cheese, Parmesan, and lime juice.
2. Spoon into a piping bag fitted with a wide star or round tip or a sturdy plastic bag with a bottom corner snipped off.
3. Cut the cucumber slice crosswise into 12 rounds, then cut each in half (youll have 24 thin half-circles).
4. Set aside.
5. Cut the bell peppers in half lengthwise, discarding the stems, ribs, and seeds.
6. Cut each half into 6 squares.
7. Lay the pieces with the skin side down on a serving platter.
8. Pipe about 1 teaspoon cream cheese mixture onto each square.
9. Sprinkle with the chili powder.
10. Stand a cucumber half-circle in the cream cheese mixture on each square.
11. Substitute small, feathery pieces of fresh dillweed for the chili powder and cucumber.
12. (Per Serving)
13. Calories: 44
14. Total Fat: 2.5g
15. Saturated: 1.5g
16. Trans: 0.0g
17. Polyunsaturated: 0.0g
18. Monounsaturated: 1.0g
19. Cholesterol: 10mg
20. Sodium: 88mg
21. Carbohydrates: 3g
22. Fiber: 1g
23. Sugars: 2g
24. Protein: 2g
25. Dietary Exchanges
26. 1/2 Fat