Ming-Ming Pepper Crudite

Here's kid-friendly crudite! A bit of teamwork and imagination transforms a sweet golden pepper into Ming-Ming.

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Ingredients

• 2 yellow Bell peppers
• 1 small carrot
• 1 slice whole wheat bread
• 1 lettuce leaf
• 1 scallion
• 1 black olive
• 1/4 cup favorite vegetable dip
• Assorted cut vegetables for dipping

Supplies

• 3 toothpicks (for assembly)

Directions

1. Step 1

   Remove the stem and seeds from one of the yellow peppers from the stem end, leaving it whole for Ming Ming’s body. Place the pepper, open end down, on a work surface. Using a small knife, cut a 1/4-inch thick opening about 2 inches long at the top. This is where Ming Ming's pepper "head" will be inserted. Using the photo as a guide, cut a 1/4-inch by 1-inch opening (lengthwise) on either side of the pepper for her "wings."

2. Step 2

   Cut the other yellow pepper into quarters lengthwise. Cut one piece into a 1-3/4 inch wide tear drop shape to make the head. Cut another piece of pepper into two 3-inch triangles for her wings. Cut and save the remaining pepper into strips for dipping.

3. Step 3

   Peel and cut the carrot into 1-1/2 inch long pieces. Use the smallest piece to make the beak by removing a wedge from one end. Cut another carrot piece into two slices lengthwise for the feet. Taper each side and cut notches from the wide end.

4. Step 4

   Cut 2 slices crosswise from the scallion for her goggles. Use 1 long green part of the scallion for her scarf.

5. Step 5

   Cut the bread into a 2-inch by 3-inch long oval for her helmet. Cut the black olive into 2 small circles for her eyes.

6. Step 6

   Grab a platter to assemble. Use the toothpicks to help secure the carrot beak, scarf and helmet. Insert the wide end of the pepper wings into the openings, removing more pepper if necessary. Insert the head with the carrot nose and bread helmet into the opening at the top of the pepper. Wrap the green onion strip around the base of the pepper head and secure with a toothpick. Tuck the lettuce leaf as the cape under the green onion. Add the eyes and goggles. Arrange the carrot feet at the base of the pepper.

7. Step 7

   Serve with the cut vegetables and dip.

Nurtition Facts

• Calories: 114
• Total Fat: 6g
• Saturated Fat: 3g
• Trans Fat: 0
• Cholesterol: 10mg
• Sodium: 274mg
• Total Carbs: 14g
• Fiber: 3g
• Sugar: 9g
• Protein: 4g