For one day a week, cut the meat. Seems simple enough right? You start your day with a healthy bowl of cereal and grab a light salad for lunch, but around 2:00 your stomach starts to sounding like there’s a beluga whale trapped inside.
Avoid the mid-day meltdown and don’t be afraid to snack! Veggie diets generally contain less calories than meat so investing in some solid snacks will help you get through the day.
Check out our list of healthy meatless snack recipes.
One of our favorites is our Red and Green Bell Pepper Bites. They’re a tasty snack or appetizer packed with color and heart-healthy nutrition!
What you’ll need
1 medium green bell pepper
1 medium red bell pepper
1/4 cup sliced almonds
4 ounces fat-free or reduced-fat cream cheese, softened
1 teaspoon no-salt lemon pepper seasoning blend
1 teaspoon fresh lemon juice
How to make it
Cut each bell pepper 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 tablespoon of the almonds to a small plate and reserve 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 teaspoon of the mixture onto each bell pepper piece. Garnish with the sliced almonds.
Flavorful toasted almonds and zesty lemon-pepper contrast nicely with crisp bell pepper pieces in this festive appetizer.
Happy Meatless Monday! Tell us how you’re going green today!