Peppers are a perfect option for snacking healthy! This June Foods of the Month can be eaten plain or used in dips for some tasty afterschool snacks. Here are our favorites:
Roasted Red Pepper Guacamole – Use your favorite guacamole recipe or add chopped roasted red pepper to prepared guacamole. To roast a pepper, cut it in half, then drizzle with olive oil and a sprinkle of salt and cook in the oven for 25 minutes at 400 degrees. Then broil on high for 10 minutes until the skin begins to brown. Let it cool, then remove the skin and cut into small pieces. The roasting provides a unique flavor that goes great with guacamole. Eat this snack with baked whole grain pita chips.
Pepper Boats – Cut green and red peppers lengthwise and discard the seeds. Then cut each half into six pieces. Mix low-fat cream cheese, chives, salt and pepper and a squeeze of lemon juice together in a bowl. Transfer the cream cheese mixture to the pepper halves, then top with crumble almonds.
Roasted Red Pepper Bean Dip – Blend 1 can of drained white beans, 1 roasted red pepper, lemon juice, olive oil, oregano, garlic, red pepper flakes, and salt and pepper in a food processor and blend til smooth. Top with a sprinkle of your favorite cheese and serve with whole grain crackers.
Healthy Roasted Red Pepper Hummus – Add roasted red peppers to your favorite hummus. Then serve with sliced turkey pieces and cucumbers for a protein filled, tasty afterschool snack!