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Roasted Red Pepper Spread Recipe

Roasted Red Pepper Spread Recipe

If youíre entertaining friends and family over the holidays, this festive red spread might just make the perfect appetizer. You can serve it on crackers, crostini, or slices of baguette–either way, it will help to make the season bright.

Itís just as easy to roast a few peppers at once, so you can make extra spread to bring along to parties and other gatherings. Using a blender to puree the ingredients makes it simple. And it doesnít hurt to know that red peppers are rich in health-promoting vitamin C! Here is the flavorful recipe inspired by our Chef of the Month:


2 red bell peppers
2 small garlic cloves
2 tablespoons extra-virgin olive oil
Dash of red wine vinegar
Salt and freshly-ground black pepper

1. Preheat oven to 400F. Cut off the tops of the peppers and slice in half lengthwise. Remove seeds and pale membranes, and press down to flatten. Brush skin sides with oil and place skin side up on a baking sheet. Bake in preheated oven for 10 to 20 minutes, until skins are wrinkled.

2. Remove peppers from oven and stack on top of each other, allowing to steam for 15 minutes. Rub off skins using your hands or a paper towel.

3. Place peppers, garlic, and oil in a blender and puree. Season to taste with vinegar, salt, and pepper.

Makes about 1 cup.

Read more: Food, All recipes, Appetizers & Snacks

Inspired by Vegetarian Cooking for Everyone, by Deborah Madison (Broadway Books, 1997).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


+ add your own
7:48PM PDT on Mar 23, 2013

I love red peppers. Thanks Annie.

3:14PM PST on Dec 10, 2011

Thanks for sharing.

12:41AM PDT on Oct 4, 2011

Yummy! Love the recipe. Thanks.

9:34PM PST on Feb 4, 2010

Thanks for the recipe.

5:51PM PST on Jan 8, 2010


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