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Name: Roasted Red Pepper Spread
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/4 ts Salt; slices French bread or crackers; 1 Garlic; 1 12-oz can roasted red sweet peppers drained or 2 med sweet red peppers, roasted; 1 sl Whole-wheat bread crusts trimmed; 2 tb olive oil

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INGREDIENTS

1/4 ts Salt
slices French bread ; or crackers
1 Garlic
1 12-oz can roasted red sweet peppers ; drained or 2 med sweet red peppers, roasted
1 sl Whole-wheat bread ; crusts trimmed
2 tb olive oil

INSTRUCTIONS

In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup. Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife. Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos by: Karen Mintzias

NOTES

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Roasted Red Pepper Spread

1/4 ts Salt
 slices French bread or crackers
1 Garlic
1 12-oz can roasted red sweet peppers drained or 2 med sweet red peppers, roasted
1 sl Whole-wheat bread crusts trimmed
2 tb olive oil

In a covered food processor container, process bread until crumbly; set  aside.  Add red pepper, garlic and salt to container. Cover and process  until smooth. With the processor running, gradually add oil through feed  tube.  Add reserved bread crumbs; cover and process until smooth. Transfer  to small bowl or a ramekin. Serve chilled or at room temperature, with  crackers or toasted bread.  Yields about 1 cup.    Note: To roast your own peppers, cut peppers in half lengthwise. Remove  seeds.  Place pepper halves, cut side down, on a foil-lined baking sheet.  Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is  bubbly and brown.  Place peppers in a clean paper bag; seal and let stand  for 20 to 30 minute or until cool enough to handle. Pull off skin gently  and slowly, using a paring knife.    Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos  by: Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 6

Calories: 41
Calories from Fat: 13 (32%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 26.8mg		1 %
Potassium 131.9mg		3 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 4.5g
Protein 1.1g		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.

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Calories per serving: 41

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