Red Pepper-Walnut PEte

Recipe Ingredients

2 cups	474ml	Red bell peppers (large)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Yellow onion - finely chopped (small)
1		Garlic clove - minced
1 cup	146g / 5.1oz	Walnuts - chopped
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides. Place in paper bag, seal bag and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds; coarsely chop peppers and set aside.

In medium skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste. Process until smooth. Transfer to bowl, and chill before serving.

This recipe yields 4 servings.

Per Serving: 290 Cal; 6g Prot; 26g Total Fat (3 Sat. Fat); 12g Carb.; 0mg Chol; 4mg Sod.; 4g Fiber.

Source:
Vegetarian Times, February 2002

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