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Recipes with red bell pepper - 2 recipes

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Preheat the oven to 425 degrees F

  • 2 red bell peppers
  • 4 tbsp Early Harvest Greek extra virgin olive oil, divided
  • 1/4 lb shelled toasted walnuts
  • 1 garlic clove, roughly chopped
  • 2 1/2 tbsp tomato paste
  • 3/4 cup bread crumbs
  • 2 tbsp pomegranate molasses
  • 1 tsp Aleppo pepper
  • 1 tsp sugar
  • 1 tsp sumac
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper (optional)
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Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes

  • 8 red bell peppers (about 2 3/4 pounds)
  • 5 black peppercorns
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 2 cups diced onion (about 1 large)
  • 1 tablespoon minced fresh garlic
  • 4 cups fat-free, less-sodium chicken broth
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
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