A tapas-style take on a Mother's Day brunch

ALISON LADMAN
The Associated Press
Modified: May 3, 2013 at 6:33 pm •  Published: May 3, 2013
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Nutrition information per serving: 50 calories; 25 calories from fat (50 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 4 g carbohydrate; 0 g fiber; 1 g sugar; 3 g protein; 150 mg sodium.

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STUFFED BABY BELL PEPPERS

Start to finish: 15 minutes

Makes 12 pieces

6 baby bell peppers

2 ounces cream cheese, softened

1/2 cup shredded sharp cheddar

1/2 cup ham, finely chopped

1/4 teaspoon smoked sweet paprika

2 tablespoons chopped scallions

Cut the tops off the peppers, then slice them in half top to bottom. Remove and discard any seeds and ribs from the halves.

In a medium bowl, mix together the cream cheese, cheddar, ham, paprika and scallions. Spoon a bit of the mixture into each pepper half.

Nutrition information per serving: 45 calories; 30 calories from fat (67 percent of total calories); 3.5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 1 g carbohydrate; 0 g fiber; 1 g sugar; 2 g protein; 90 mg sodium.

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STRAWBERRY CROISSANT SKEWERS

Start to finish: 15 minutes

Makes 12 pieces

2 croissants, each cut into 12 cubes

6 strawberries, halved

4 ounces edam or other semi-soft cheese, cut into 12 pieces

Honey

Ground black pepper

On small skewers, thread a piece of croissant, followed by a strawberry half, a piece of cheese, then a second piece of croissant. Drizzle lightly with honey and sprinkle with black pepper.

Nutrition information per serving: 80 calories; 40 calories from fat (50 percent of total calories); 4.5 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 7 g carbohydrate; 0 g fiber; 3 g sugar; 3 g protein; 160 mg sodium.

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EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP. Follow her on Twitter at