Instead of roasting your own peppers, you can use a 12-ounce jar of roasted red bell peppers, drained well.
Oxmoor House JANUARY 2005
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a baking sheet; flatten with hand. Broil peppers 5 1/2 inches from heat 15 minutes or until blackened. Place peppers in a zip-top plastic bag, and seal; let stand 15 minutes. Peel and coarsely chop peppers; discard skins.
2. Combine tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain.
3. Combine chopped peppers, tomatoes, cream cheese, and remaining 6 ingredients in a food processor. Process until smooth. Transfer mixture to a bowl. Serve with raw vegetables (vegetables not included in analysis).
carbo rating: 1
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