Roasted Bell Pepper Dressing

Serves: 8
Total Calories: 3
Yield: 2 cups


2 large red bell peppers (yellow, or a combination of both works as well) halved, stemmed, and seeds and veins removed
1/2 cup Vegetable Broth
5 sprigs cilantro with stems
1/2 shallot peeled
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin


Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Put the peppers cut-side down on the lined baking sheet and roast about 20 minutes, until the skins are browned. Let cool. When cool enough to handle, remove and discard the skins.

Put the peppers, broth, cilantro, shallot, coriander, and cumin in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Roasted Bell Pepper Dressing will keep for 3 days.

Nutritional Facts:

Serves: 8
Total Calories: 3
Calories from Fat: 0

This Roasted Bell Pepper Dressing recipe is from the Bravo Cookbook. Download this Cookbook today.

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