Mixed Roasted Pepper Spread

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Category : Appetizers And Snacks

Recipe : Mixed Roasted Pepper Spread

Mexican cooking thrives on the vast variety of peppers; this spread spotlights three
popular types, combining sweetness and fire in one fabulous mixture. Roasting brings
out the flavor of the peppers and creates a wonderful texture as well.

Makes 4 servings

2 medium sweet Italian peppers, seeded and diced
2 medium poblano peppers, seeded and diced
1 medium red bell pepper, seeded and diced
4 garlic cloves, crushed
2 teaspoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400oF.
In medium bowl, combine Italian, poblano and bell peppers, garlic and oil; toss to
coat.
Transfer pepper mixture to large baking pan; roast 1 1/2 hours, until peppers are
very soft. Remove from oven; leave oven on.
Add 1/2 cup water to pepper mixture; stir to combine, scraping up browned bits
from bottom of pan. Bake 5 minutes longer.
Return pepper mixture to medium bowl; stir in parsley, juice, salt and black
pepper; mash with back of wooden spoon until paste forms. Serve warm or at room
temperature.

EACH SERVING (1/4 CUP) PROVIDES: 1/2 Fat, 2 Vegetables

PER SERVING: 57 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 140 mg
Sodium, 9 g Total Carbohydrate, 2 g Dietary Fiber, 1 g Protein, 21 mg Calcium