Advertisement
Ingredients
4 large red bell peppers, about 2 pounds
Salt to taste
½ cup extra virgin olive oil
Nutritional analysis per serving (16 servings)
3 grams carbs; 74 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 148 milligrams sodium; 1 gram protein; 2 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
- Step 1
Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.
- Step 2
Remove from the oven, fold the foil over the peppers and allow them to cool.
- Step 3
Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.
- Step 4
Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add ¼ teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.
Private Notes
Comments
Had 1.5 red peppers that needed to be used, and this recipe was perfect. We've been putting it on everything -- burritos, cheese & crackers, eggs, you name it. Don't worry about the exact recipe (time, amount of oil/salt) -- just do to taste.