Roasted Red Pepper on Mini-Bagel Sandwiches

recipe
"I came up with the idea for this after having a similar sandwich with roasted red pepper and fresh mozzarella. It's light, filling, and great for boxed lunches or on-the-go meals." -Kerri Kwist, Carrollton, TX

Yield:

24 servings (serving size: half a sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 62
Caloriesfromfat 29 %
Fat 2 g
Satfat 1.1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 2.6 g
Carbohydrate 8.1 g
Fiber 0.4 g
Cholesterol 9 mg
Iron 0.6 mg
Sodium 173 mg
Calcium 15 mg

Ingredients

3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/4 cup (2 ounces) fat-free cream cheese, softened
1/4 cup minced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
12 mini bagels, halved and toasted
1 (12-ounce) bottle roasted red bell peppers, rinsed, drained, and chopped

Preparation

Combine first 6 ingredients.

Spread cream cheese mixture evenly over cut sides of bagels. Arrange the chopped red bell peppers evenly over bottom halves of bagels; top with top halves of bagels. Cut each sandwich in half.

Note:

Kerri Kwist,

Cooking Light

September 2004
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