Cheese-Filled Bell Pepper Boats

Ingredients

1/2 cup light tub cream cheese, (about 4 ounces)
2 tablespoons or grated Parmesan cheese, shredded
1 teaspoon lime juice
11-inch-thick slice English, or hothouse, cucumber or thin regular cucumber (cut crosswise)
2 medium bell peppers, (any colors)
1/2 teaspoon chili powder

Directions

In a small bowl, stir together the cream cheese, Parmesan, and lime juice.
Spoon into a piping bag fitted with a wide star or round tip or a sturdy plastic bag with a bottom corner snipped off.
Cut the cucumber slice crosswise into 12 rounds, then cut each in half (youll have 24 thin half-circles).
Set aside.
Cut the bell peppers in half lengthwise, discarding the stems, ribs, and seeds.
Cut each half into 6 squares.
Lay the pieces with the skin side down on a serving platter.
Pipe about 1 teaspoon cream cheese mixture onto each square.
Sprinkle with the chili powder.
Stand a cucumber half-circle in the cream cheese mixture on each square.
Substitute small, feathery pieces of fresh dillweed for the chili powder and cucumber.
(Per Serving) Calories: 44 Total Fat: 2.5g Saturated: 1.5g Trans: 0.0g Polyunsaturated: 0.0g Monounsaturated: 1.0g Cholesterol: 10mg Sodium: 88mg Carbohydrates: 3g Fiber: 1g Sugars: 2g Protein: 2g Dietary Exchanges 1/2 Fat