Roasted Red Bell Pepper Spread Recipe

Name: Roasted Red Bell Pepper Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 1 (8-ounce) package fresh mushrooms, sliced; 1/4 cup chopped purple onion; 2 garlic cloves, minced; 2 tablespoons olive oil, divided; 1 cup grated Parmesan cheese; 1/2 cup Italian-seasoned breadcrumbs; 1/4 cup walnut pieces, finely chopped; 2 tablespoons minced fresh or 2 teaspoons dried basil; 2 teaspoons lemon juice; 1 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon hot sauce; Garnish: fresh fennel sprigs

Servings: persons

4 large red bell peppers
1 (8-ounce) package fresh mushrooms, sliced
1/4 cup chopped purple onion
2 garlic cloves, minced
2 tablespoons olive oil, divided
1 cup grated Parmesan cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup walnut pieces, finely chopped
2 tablespoons minced fresh or 2 teaspoons dried basil
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
Garnish: fresh fennel sprigs

1
Place bell peppers on an aluminum foil-lined baking sheet.
2
Broil 5 inches from heat (with electric oven door partially open) 5 to 10 minutes on each side or until bell peppers look blistered.
3
Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds.
4
Saute sliced mushrooms, chopped purple onion, and garlic in 1 1/2 teaspoons hot oil in a large skillet 10 minutes or until liquid has evaporated. Remove mixture from heat, and set aside.
5
Process bell peppers in a food processor until smooth, stopping to scrape down sides. Add mushroom mixture, remaining 1 1/2 tablespoons oil, Parmesan cheese, and next 8 ingredients; pulse until ground. Serve with breadsticks, crackers, or assorted fresh vegetables. Garnish, if desired.

437

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 4 large red bell peppers, 1 (8-ounce) package fresh mushrooms, sliced, 1/4 cup chopped purple onion, 2 garlic cloves, minced, and more.

Yes, Roasted Red Bell Pepper Spread falls under the General 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!

Roasted Red Bell Pepper Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions