Roasted Red Peppers |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 15 medium-size sweet red peppers (about 5 pounds), cut into strips | 1 (2-1/4 ounce) can sliced ripe olives, undrained | 1/3 cup fine, dry breadcrumbs |
| 1 teaspoon salt | 1 teaspoon dried whole oregano | 1 teaspoon pepper |
| 2 cloves garlic, minced | 1/4 cup olive oil | |
| 1 | Combine all ingredients in a large bowl; stir well. Spread mixture evenly in 2 shallow roasting pans. Bake at 325 F for 1 hour. |
| 2 | Transfer mixture in batches to container of an electric blender or food processor; cover and process until smooth. Place red pepper mixture in a large serving bowl; serve at room temperature with assorted crackers. |