How to Make Red Pepper Paste Stew

Roasted Red Pepper Tapenade

Butter 4 red bell peppers 2 tbsp.

Recipe Summary Roasted Red Pepper Tapenade

Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread.

Ingredients | Red Pepper Paste Stew

1 (7 ounce) jar roasted red peppers, drained and chopped

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

½ cup minced fresh cilantro

½ cup freshly grated Parmesan cheese

⅓ cup olive oil

¼ cup drained capers

4 cloves garlic, chopped

1 tablespoon fresh lemon juice

salt and pepper to taste

Directions

In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.

Info | Red Pepper Paste Stew

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 14 Yield: 1 3/4 cups

TAG : Roasted Red Pepper Tapenade

Appetizers and Snacks, Dips and Spreads Recipes, Artichoke Dip Recipes,