Roasted red pepper

Here’s what we suggest you do with leftover roasted red pepper

Chatelaine 1
Roasted red pepper, Jan 13, p144

Photo by Roberto Caruso

Middle eastern dip

Whirl in a food processor 1 cup roasted red peppers with 1/2 cup walnuts, 1/4 cup each olive oil and bread crumbs, 2 garlic cloves, 2 tbsp lemon juice, 1 tsp cumin, 1/2 tsp salt and 1/4 tsp hot-red-chili flakes. Serve with pita.

Herbed butter

Stir 1/2 cup softened butter with 3 tbsp finely chopped roasted red peppers, 1 tbsp minced parsley and 1 1/2 tsp sweet paprika. Season with pepper. Roll into a log, cover with plastic wrap and refrigerate until firm. Spread on steak, chicken or veggies.

For more recipes with roasted red pepper, click here.

One comment on “Roasted red pepper

  1. Pingback: Leftover ingredients recipes Chatelaine

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