Calories: 265 Preparation: 10 mins Cooking: 20-30 mins Serves: 2
1 red pepper
2 tbsp low fat cream cheese with garlic and herbs
2 large handfuls watercress
Preheat the oven to 220C/ Fan 200C/ Gas Mark 6. Place the whole pepper on the middle shelf of the oven and roast for 20 – 30 mins or until the skin has begun to brown. Transfer to a plastic bag and leave to cool – this helps loosen the skin.
When cool enough to handle, remove the stalk and seeds from the pepper and slice the flesh into thick strips.
Cut the bagels in half horizontally, then fill each with half the cheese, pepper and watercress. Serve straight away or wrap and store in a cool place until required.
Fat: 4.4g Saturated Fat: 1.5g Carbohydrate: 48.8g Protein: 10.6g Fibre: 3.7g Salt: 1.26g