Roasted Red Pepper on Mini-Bagel Sandwiches

"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

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Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 29%
  • Fat: 2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 8.1g
  • Fiber: 0.4g
  • Cholesterol: 9mg
  • Iron: 0.6mg
  • Sodium: 173mg
  • Calcium: 15mg

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

  1. Combine first 6 ingredients.
  2. 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.
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