Try this Roasted Red Bell Pepper Butter recipe, or contribute your own.
Suggest a better descriptionGrill red pepper until the skin is totally charred. Remove pepper from grill and place in a paper bag for 5 minutes. Remove blackened skin from pepper. Then slice open and remove seeds, ribs and stem. Place pepper "fillets" along with all other ingredients in a food processor and blend until smooth. Yield: 1/2 pound CHEF DU JOUR BOB BLUMER SHOW #DJ9282 Posted to MC-Recipe Digest V1 #816 by Holly Butman
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 43 | ||
Calories from Fat: 4 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 284.4mg | 7 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 6.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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