Best Roasted Bell Pepper Dressing Recipes

ROASTED BELL PEPPER DRESSING

Roasted Bell Pepper Dressing image

This roasted bell pepper salad dressing is a Weight Watchers®-friendly salad dressing made with fresh ingredients. Easy to make and the perfect addition to any salad. Dressing will stay fresh in the fridge for up to 2 weeks.

Provided by Bites of Flavor

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

cooking spray
2 red bell peppers
1 cup water, or as needed
3 tablespoons apple cider vinegar
3 tablespoons canola oil
2 tablespoons honey
2 cloves garlic
1 tablespoon cilantro
1 tablespoon dried basil
1 tablespoon sea salt, or to taste
1 tablespoon cracked black pepper, or to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray; place red bell peppers onto baking sheet.
Bake in the preheated oven, turning with tongs every 10 minutes, until skin is evenly blackened and blistered, about 30 minutes. Remove from oven; cover with a heat-proof bowl. Let stand until skin peels off easily, about 20 minutes.
Remove skin, stem, and seeds from red bell peppers with a sharp knife.
Combine roasted red peppers, water, vinegar, oil, honey, garlic, cilantro, basil, salt, and pepper in a food processor; blend until smooth.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 9.5 g, Fat 7.2 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 884.5 mg, Sugar 7.4 g

ROASTED BELL PEPPER DRESSING

Roasted Bell Pepper Dressing image

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 large red bell peppers (yellow, or a combination of both works as well) halved, stemmed, and seeds and veins removed
1/2 cup Vegetable Broth
5 sprigs cilantro with stems
1/2 shallot peeled
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Steps:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Put the peppers cut-side down on the lined baking sheet and roast about 20 minutes, until the skins are browned. Let cool. When cool enough to handle, remove and discard the skins. Put the peppers, broth, cilantro, shallot, coriander, and cumin in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Roasted Bell Pepper Dressing will keep for 3 days.

Nutrition Facts : Nutritional Facts Serves