Bell Pepper Puree Recipe

Name: Bell Pepper Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red bell peppers; 2 garlic cloves, crushed; 4 to 5 tablespoons vinegar or the juice of 1 1/2 lemons; Pinch of ground chili pepper; 1 teaspoon ground cumin; 4 tablespoons extra virgin olive oil; Salt; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped cilantro; Peel of 1/2 preserved lemon, chopped (see page 7)

Servings: persons

1
Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler.
2
Turn them until their skins are black and blistered all over.
3
Alternativelyand more easilyroast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
4
To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes.
5
Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time.
6
When the peppers are cool enough to handle, peel them, and remove and discard the stems and seeds.
7
Blend the peppers to a puree in the food processor with the garlic, vinegar or lemon juice, chili, cumin, olive oil, and a little salt to taste.
8
Put the puree into a serving bowl and mix in the chopped parsley, cilantro, and preserved lemon peel.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 red bell peppers, 2 garlic cloves, crushed, 4 to 5 tablespoons vinegar or the juice of 1 1/2 lemons, Pinch of ground chili pepper, and more.

Yes, Bell Pepper Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bell Pepper Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions