ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Red Bell Pepper Spread

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

Ingredients

  • 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

Nutrition Information

  • calories 98
  • fat 6.1 g
  • cholesterol 5 mg
  • sodium 361 mg

How to Make It

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

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

  3. 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.

  4. 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.

  5. 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.