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Recipe Summary

Yield:
2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 10 minutes. Peel peppers. Place bell peppers in a food processor, and process until smooth, scraping sides of bowl once. Set aside.

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  • Combine wine, shallots, and garlic in a medium saucepan; bring to a boil. Cook 10 minutes or until reduced to 1/3 cup. Add wine mixture, salt, thyme, crushed red pepper, and black pepper to pureed bell pepper in processor, and process until smooth.

Nutrition Facts

39 calories; calories from fat 12%; fat 0.5g; saturated fat 0.1g; mono fat 0g; poly fat 0.3g; protein 1.3g; carbohydrates 8.5g; fiber 1.9g; cholesterol 0mg; iron 1.9mg; sodium 155mg; calcium 18mg.
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