|Product||Servings||Fat grams per serving||Protein grams per serving||Carb grams per serving||Fiber grams per serving|
|Chive Cream Cheese||3.0||9||2||2||0|
|Peppers, sweet, red, raw||3.9||0.3||0.99||6.03||2.1|
|% carb calories||12%|
|% protein calories||31%|
|% fat Calories||57%|
Just not feeling well, I decided to ditch my planned lunch and walk through the grocery store. If you have someone to share it with, the texture would be improved with more cream cheese per can of salmon, but I didn't need that many calories.
The pepper I found was enormous. You might use two normal peppers, or a baggie of the minis to stuff.
Unfortunately all the brands of cream cheese had a lot of additives. Might be better to use a fancier soft cheese. I was not being imaginative enough to think of Boursin while still in the store.
Just open the can (yeah, that step requires planning if you don't get the pop-top variety) pick out any bones that offend you, and mash with the cream cheese. I also added a dash of salt, because that's how I like my canned salmon. Serve spread on generous slices of pepper.
The pink salmon is usually much cheaper than the red, but generally doesn't come in lunch sized cans.