Everyone Loves a Pepper!

It's the new year, so that means time again for Brownstone's "Biggest Loser" competition that we have with all the vendors and employees every year! With competitive spirits at an ultimate high I though I would share one of my favorite red pepper recipes!

 Roasted Red Pepper Dip
2 large red peppers
2 whole green onions, cut into 2" lengths
2 Tbs. fresh cilantro leaves
1/2 c seed and chopped tomatoes
1 clove of garlic
8 oz. fat-free cream cheese, cut into pieces
1/2 tsp. ground cumin
Pinch of hot-pepper sauce
Salt, to taste
Ground black pepper, to taste  Directions:
Preheat the broiler or barbecue grill to high heat. Cut off tops of bell peppers. Place peppers on the rack 6" from the boiler heat source, or on the grill rack, cook for 2 to 5 minutes {or until the skin is charred black}. Rotate peppers so that other side face the hear. Continue cooking until all sides are charred. Transfer the peppers to a brown bag, close the bag tightly. Let stand for 15 minutes or until peppers are cool enough to handle. Peel the charred skin from the peppers, discard skin and seeds. Transfer roasted peppers to food processor and roughly chop. Spoon peppers into a fine strainer, stir to allow the excess liquid to drain off. In food processor add green onions, cilantro and garlic. Process for 60 seconds or until finely chopped, add cream cheese, process 60 seconds or until well combined. Stir in reserved peppers, tomatoes and cumin. Mix well, season with hot pepper sauce, salt and black pepper. Cover and refrigerate for at least 3 hours {for the flavors to blend}.
Makes enough for about 18-20 people



Let me know how yours turns out!

Love,

Becky "GG"