Roasted Red Pepper Spread

Gail Charbonneau


This recipe keeps in the refrigerator in a closed container up to five days. You can also half it for a smaller group.


★★★★★ 1 vote

makes 2 cups
10 Min
Food Processor


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2 jar(s)
7 oz each roasted red peppers, drained
2 Tbsp
fresh italian parsley, minced
1 Tbsp
fresh lemon juice
2 tsp
capers, drained
1 medium
garlic clove mashed with 1/4 teaspoon kosher salt
fresh basil for garnish, optional

How to Make Roasted Red Pepper Spread


  • 1Arrange the drained peppers on a double layer of paper towels and let them dry while preparing the recipe.
  • 2Combine the remaining ingredients in the work bowl of a food processor. Process until the parsley and capers are finely chopped.
  • 3Add the peppers and process using the on/off pulses, until peppers are coarsley chopped. Stop several times to scrape down the sides of the bowl. Make sure the mixture is evenly chopped.
  • 4Taste for seasonings and adjust. Drain any excess liquid. Serve at room temperature with crostini, baguette slices or bagel chips,

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About Roasted Red Pepper Spread

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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