Recipe by Cooking Light November 1995


Recipe Summary test

2 cups (serving size: 1/4 cup)


Ingredient Checklist


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.

  • 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; poly fat 0.3g; protein 1.3g; carbohydrates 8.5g; fiber 1.9g; iron 1.9mg; sodium 155mg; calcium 18mg.