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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Pepper and Cucumber Tea Sandwiches

Source: dLife

Miniature tea sandwiches filled with either red pepper and onion or cucumber and blue cheese spreads.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	81.9

Total Carbs	11.6 g

Dietary Fiber	1.6 g

Sugars	2.1 g

Total Fat	2.6 g

Saturated Fat	1.3 g

Unsaturated Fat	0.2 g

Potassium	86.4 mg

Protein	3.3 g

Sodium	138.0 mg

Dietary Exchanges 2.6 Fat, 0.3 Vegetables, 0.1 Meat, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 2.5
2 1/2 cup chopped red bell peppers 0.5
0 1/2 cup fresh chopped onion 1.0
1 tbsp tomato paste 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 1.0
1 each medium cucumber 0.5
0 1/2 cup cream cheese 0.5
0 1/2 cup crumbled blue cheese 0.125
0.125 tsp ground red pepper (cayenne) 12.0
12 piece Bread, white, very thin sliced 12.0
12 piece sliced whole wheat bread 1.0
1 oz parsley sprigs

Directions

Coat large skillet with cooking spray. Heat over medium. Add peppers and onions. Sauté 4 minutes or until soft.
In food processor or blender, puree cooked bell peppers and onions, tomato paste, salt, and pepper until smooth.
Return to skillet, cook over medium-high 3 minutes or until thick, stirring occasionally.
Transfer to bowl, cover and refrigerate.
Peel, seed and finely dice cucumbers.
Layer cucumbers between paper towels. Press to extract liquid.
In small bowl, blend cream cheese, blue cheese, and cayenne pepper until smooth. Add cucumber. Cover and refrigerate 20 minutes.
Spread 2 tablespoons of bell pepper spread on 6 slices of white bread. Cover with slice of white bread.
Spread 2 tablespoons cucumber spread on 6 pieces of wheat bread. Cover with slice of wheat bread.
Remove crusts and cut into quartered rectangles, triangles, or squares.
Arrange sandwiches on serving platter. Garnish with parsley sprigs.