- Cut 1 medium green bell pepper and 1 medium red bell pepper in half. Clean out, and cut each half into 6 wedges. Arrange on serving platter.
- In a skillet lightly brown ¼ cup sliced almonds. Place in food processor and process until finely ground.
- In mixing bowl cream together 4 ounces softened low-fat cream cheese, 1 teaspoon salt-free lemon pepper blend, and 1 teaspoon fresh lemon juice. Stir in ground almonds.
- Spoon cream cheese filling onto pepper wedges. Garnish with finely chopped parsley.
Recipes Source: www.americanheart.org.