Place all bell pepper in a high-powered blender, then add the remaining ingredients, and process until smooth. Will keep in the refrigerator for up to 2 weeks and can be frozen.
©2010, Denise Madeja
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|Serving Size: 1 Recipe (428g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1146 (71%)|
|Amt Per Serving||% DV|
|Total Fat 127.4g||170 %|
|Saturated Fat 25.1g||126 %|
|Monounsaturated Fat 74.9g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 0mg||0 %|
|Sodium 1793mg||62 %|
|Potassium 1837.4mg||48 %|
|Total Carbohydrate 99.4g||29 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 88.5g|
|Protein 43.2g||62 %|
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Calories per serving: 1617
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