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Ingredients
- 2 lrg red bell peppers
- 1/4 c. red wine vinegar
- 1/4 c. minced fresh cilantro
- 2 x garlic cloves
- 1 Tbsp. sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 c. vegetable oil
Directions
- PLACE bell peppers on an aluminum foil-lined baking sheet.
- BROIL 5 inches from heat (with electric oven door partially open) 5 min on each side or possibly till blistered.
- PLACE bell peppers in a large heavy-duty zip top plastic bag; seal and let stand 10 min to loosen skins. Peel bell peppers; throw away seeds.
- PROCESS bell pepper and next 6 ingredients in a blender till smooth, stopping once to scrape down sides. Turn blender on high; add in oil in a slow, steady stream. Chill, if you like.
- Yield: about 1 2/3 c..
- NOTE: Dumplings may alsobe served on a mixed green salad topped and drizzled with Roasted Bell Pepper Vinaigrette.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 1118 | |
| Calories from Fat 971 | 87% |
| Total Fat 109.88g | 137% |
| Saturated Fat 8.2g | 33% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 1181mg | 49% |
| Potassium 643mg | 18% |
| Total Carbs 31.51g | 8% |
| Dietary Fiber 6.1g | 20% |
| Sugars 23.97g | 16% |
| Protein 3.21g | 5% |
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