Roasted Red Bell Pepper Spread

Southern Living
This recipe makes a lot of spread; the leftovers are great on pasta and grilled fish or chicken.
3 cups (serving size: 1/4 cup)


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4 large red bell peppers
1 (8-ounce) package fresh mushrooms, sliced
1/4 cup chopped purple onion
2 garlic cloves, minced
2 tablespoons olive oil, divided
1 cup grated Parmesan cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup walnut pieces, finely chopped
2 tablespoons minced fresh or 2 teaspoons dried basil
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
Garnish: fresh fennel sprigs


Place bell peppers on an aluminum foil-lined baking sheet.

Broil 5 inches from heat (with electric oven door partially open) 5 to 10 minutes on each side or until bell peppers look blistered.

Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds.

Sauté sliced mushrooms, chopped purple onion, and garlic in 1 1/2 teaspoons hot oil in a large skillet 10 minutes or until liquid has evaporated. Remove mixture from heat, and set aside.

Process bell peppers in a food processor until smooth, stopping to scrape down sides. Add mushroom mixture, remaining 1 1/2 tablespoons oil, Parmesan cheese, and next 8 ingredients; pulse until ground. Serve with breadsticks, crackers, or assorted fresh vegetables. Garnish, if desired.

Created date

October 2003

Nutritional Information

Calories 98
Fat 6.1 g
Cholesterol 5 mg
Sodium 361 mg