Red Pepper Bagel Sandwiches...finally!

After a week of alternately being busy and fighting with an unpleasant case of food poisoning, I'm finally ready to write about my last vegetarian experiment. And since I made it on Monday, it's about time! I'm really torn between French and Mexican food for this month's experiment. I had every intention of working with French food, so I can really use the cookbook I got from my sister for Chistmas and do some good experimenting. I've heard that this guy wrote some of the best cookbooks for learning French food, which definitely interests me. Also, I've never really eaten much French food, and I'd like to have a general idea of what's going on when I head over to France this fall. But, a lot of the food that really appeals to me in the book is a little beyond my level of need at the moment...as much as I would like to cook a 3 pound chicken every week, I really don't need that much food! And I LOVE Mexican food an unnatural amount. So, I'll do some pondering and hopefully come up with an idea before I go grocery shopping!

I made roasted red pepper bagel sandwiches for my experiment this week, and they were surprisingly both a lot better and a lot more filling than I expected. I made them from a recipe from Cooking Light magazine and followed it pretty close, but did make a few changes. First, I served it on a normal sized bagel--I was looking for dinner, not appetizers! The first time I made them, I did include the garlic cloves. When I made them again for lunches at work, I left that part out so I wouldn't kill everyone around me with the garlic smell! My only objection to these is using the canned roasted red peppers--they're convenient, which is wonderful, but I had a hard time getting over how slimy they looked and felt pulling them out of the jar. They tasted great, but each time I took I bite I was expecting a mouth full of slime.

Roasted Red Pepper Bagel Sandwiches
My version. These are great, quick and surprisingly filling.

Ingredients

• Plain bagels
• Fat free cream cheese
• 1 jar roasted red peppers (or roast your own to get around the slimy look!)
• 1 clove garlic, minced (optional--when I did this, I used a whole clove on one sandwich and it was good and spicy!)
• Black pepper

Directions

1. Toast the bagel.
2. Meanwhile, combine enough cream cheese for 1 bagel (about 2 big spoonfulls), minced garlic and black pepper and whip them together until well mixed.
3. Coat both sides of the bagel with the cream cheese mix.
4. Add the red pepper.

It's really that fast and simple, and tastes a lot better than I expected with the simple ingredients. Yum.

Happy Easter to everyone tomorrow! Enjoy your jellybeans and deviled eggs :)