Red Pepper Puree

By Enid Nemy

Published December 16, 1986

Total Time
About 10 minutes
Rating
4(8)
Comments
Read comments

Featured in: FEAR OF ENTERTAINING: FIRST-TIMERS ...AND A PRO

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 sweet red bell peppers

  • Salt and freshly ground black pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 32 calories; 3 grams fiber; 278 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place peppers under high broiler, 3 inches from heat, turning until they blister and lightly blacken. Or hold over gas flame with long-handled fork, until blistered and lightly blackened.

  2. Step 2

    Place peppers in a plastic bag for 5 minutes; remove, peel and seed.

  3. Step 3

    Puree in food processor until smooth. Add salt and pepper

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.