Bell Pepper Puree Recipe

Name: Bell Pepper Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

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)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Bell Pepper Puree

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