Red Pepper Puree

Red Pepper Puree

Feel free to double or even triple the recipe–it keeps well in the refrigerator for several days.

  • 1Servings


  • 1 1/2 lbs. red bell peppers, halved lengthwise and seeded
  • 1 Tbs. olive oil
  • 2 medium cloves garlic, minced
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground pepper


Preheat broiler. Arrange bell pepper halves, skin side up, on broiler rack and cook until skin is blackened. Transfer to paper bag, seal and let stand 10 minutes.

Peel bell peppers, coarsely chop and transfer to blender or food processor. Add oil, garlic, vinegar, salt and pepper and puree until smooth. Transfer to bowl, cover and refrigerate until ready to use.

Nutrition Information

  • Calories: 26
  • Carbohydrate Content: 4 g
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 90 mg