Stuffed Red Peppers and Celery Sticks are a better appetizer option at a barbecue instead of chips and dips. Stuff vegetables with a healthy filling rather than stuffing yourself with greasy chips.

Stuffed Red PepperPrep Time: 20 min
Cook Time: 15 min
Ready In: 35 min

Servings: 20 as an appetizer

Canola oil spray
1 medium Red Bell Pepper, seeded and cut in 12, 1-inch squares
4 cups washed Spinach, packed (with some water clinging to leaves)
2 tbsp (1 oz) crumbled Feta Cheese
2 tbsp fat-free Plain Yogurt
½ tsp minced Garlic
½ tsp dried Oregano
Salt and freshly Ground Black Pepper
1 tbsp finely chopped Walnuts, for garnish
2 Celery ribs, cut in 2½-inch lengths
1 can (7 oz) Pink Salmon, drained
½ tsp reduced-fat Mayonnaise
2 tsp Lemon Juice
Paprika, for garnish

Coat a medium skillet with cooking spray. Set pan over medium-high heat. Add spinach. Cook, stirring with a wooden spoon, until leaves are wilted and bright green. Spread spinach on plate to cool.
Squeeze moisture from spinach. Chop it finely and place in a bowl. With a fork, mix in feta, yogurt, garlic and oregano. Season to taste with salt and pepper.
Press 2 teaspoons of the mixture onto each pepper square. Garnish with chopped nuts.
Place salmon in a small bowl, remove skin and bones. With a fork, break up the salmon. Add mayonnaise and lemon juice. Mix until well combined. Season to taste with salt and pepper. (If the mixture seems a little dry, add slightly more mayonnaise.) Use 1 tablespoon of the filling for each piece of celery. Garnish with a dash of paprika.
These vegetables keep, covered, in the refrigerator for 8 hours.

Tips & Notes
Stuff an assortment of raw vegetables with a flavorful but healthful dip. This need not involve labor-intense tasks like stuffing cherry tomatoes or tiny potatoes.
Defining “stuffed veggies” more liberally allows you to use wedges of red, yellow and orange bell pepper cut into roughly triangular shapes. “Stuff” these peppers with a topping of spinach blended with yogurt and feta, which stays put and provides more low-calorie nutrition than most fat-free dips.
Stuffed celery offers another healthful opportunity and is a snap to assemble. Peanut butter filling sprinkled with a topping of finely chopped sun-dried tomatoes is surprisingly good. Or try canned salmon mixed with a dab of mayo and a touch of lemon juice. It is amazing how good this is with celery, and how pretty it looks garnished with a dash of paprika.
The more adventurous will love stuffed jalapeños. For this, cut 1/2-inch slices crosswise from the lower end of larger peppers, making cups that taper slightly. They won’t even need seeding. Fill with the same salmon mixture and paprika as stuffed celery. Do not be surprised if these trigger a contest to see who can handle the most heat. Considering the good stuff in these “poppers,” whoever wins this contest could do worse.

Nutritional Information Per Serving
Calories: 23
Total Fat: 1g
Saturated Fat: less than 1g
Carbohydrate: 1g
Protein: less than 1g
Dietary Fiber: less than 1g
Sodium: 81mg

Source: AICR

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