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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Instead of roasting your own peppers, you can use a 12-ounce jar of roasted red bell peppers, drained well. Ingredients:
3 large red bell peppers |
8 sun-dried tomatoes (packed without oil) |
3/4 cup boiling water |
4 ounces light cream cheese, cubed and softened |
1/2 cup light sour cream |
2 tablespoons chopped fresh parsley |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
Directions:
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a baking sheet; flatten with hand. Broil peppers 5 1/2 inches from heat 15 minutes or until blackened. Place peppers in a zip-top plastic bag, and seal; let stand 15 minutes. Peel and coarsely chop peppers; discard skins.
2. Combine tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain.
3. Combine chopped peppers, tomatoes, cream cheese, and remaining 6 ingredients in a food processor. Process until smooth. Transfer mixture to a bowl. Serve with raw vegetables (vegetables not included in analysis).
4. carbo rating: 1
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