Roasted Sweet Peppers With Paprika

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	Vegtime5	20	Servings

INGREDIENTS

4		Red and/or yellow bell
		peppers
6		Cloves garlic, thinly sliced
2	T	Extra-virgin olive oil
2	t	Paprika
1/2	t	Salt, or to taste
1/8	t	Sugar
		Crumbled blue cheese
		optional
		Toasted bread rounds for
		serving
20		SERVINGS LACTO/VEGAN

INSTRUCTIONS

A tray of toasted bread rounds topped with colorful roasted peppers
makes an attractive finger food. The crumbled blue cheese adds a  tangy
flavor.  Roast peppers over a gas flame, or under broiler, turning,
until  charred all over. Place in paper bag and allow to steam and cool
for  20 minutes. Scrape off blackened skin and remove and discard
cores,  seeds and ribs. Drain peppers, saving juice. Chop peppers
coarsely.  In large skillet, heat oil over medium heat. Add garlic and
cook,  stirring often, until soft and just beginning to color, about 5
minutes. Add roasted peppers and 1 to 2 tablespoons reserved juice
from drained peppers. Reduce heat to low, cover and cook, stirring
occasionally, for 20 minutes. (If peppers start to dry out, add more
reserved juice as needed.) Add paprika, salt and sugar and mix well.
Cover and cook, stirring occasionally, until peppers are very tender,
about 15 minutes. Remove from heat and cool.  To serve, place roasted
peppers on toasted bread rounds and top with  crumbled cheese if
desired.  PER SERVING: 23 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 3G
CARB.; 0  CHOL.; 59MG SOD.; 0 FIBER.  Converted by MC_Buster.  By
Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.  Recipe by:
Vegetarian Times Magazine, December 1997, page 46  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 58.7mg Potassium: 24.2mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g