Bacon Pepper Poppers Snack Lunch (with Peppers, Carrots, Olives, Strawberries, and Chicken Breast)
4
Points®
Total time: 28 min • Prep: 25 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Some of the best take-to-work lunches are snack-based, ones that allow you to graze off and on as you find time. This one features pepper poppers stuffed with an herby, bacon-flecked cream cheese filling, plus easy-to-assemble accompaniments to fill out your lunchbox and complete the meal. Go ahead and pack up multiple lunches to get you through the majority of the work week; the peppers will remain crisp and delicious for days, and the other items will stay fresh as well. Though we feature the peppers here as an anchor for make-ahead lunches, they’re also fantastic appetizers for tailgating, block parties, or any casual gathering.
Ingredients
Uncooked reduced fat center cut bacon
3 slice(s)
Light cream cheese
3 oz
Plain fat free Greek yogurt
¼ cup(s)
Celery
2 tbsp(s), finely chopped
Chives
1 tbsp(s), chopped, plus more for garnish
Fresh dill
2 tsp(s), chopped
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Sweet mini baby bell peppers
8 pepper(s), halved and seeded
Strawberries
32 medium
Olives
24 large
Baby carrots
16 medium
Deli style chicken breast
8 oz, thinly sliced
Instructions
1
Arrange bacon slices between layers of paper towels on a microwave-safe plate. Microwave on High until crisp, 3-4 minutes. Cool and crumble.
2
Combine cream cheese, yogurt, celery, chives, dill, salt, and pepper in a medium bowl. Stir in bacon. Divide mixture evenly among pepper halves. Garnish with additional chives.
3
In each of 4 lunchboxes or portable containers, arrange 4 stuffed pepper halves, 8 strawberries, 6 olives, 4 carrots, and 2 oz chicken. Refrigerate up to 4 days.
4
Serving size: 1 lunch box
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