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Roasted Red Pepper Puree


  • 2 red, orange or yellow bell peppers, fresh, roasted, seeds and membrane removed
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, roasted
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic & pepper seasoning

Prep Time:

5 minutes

Cook Time:



Slow roasting brings out the rich smoky-sweet flavor of red bell peppers. This vibrant roasted pepper puree, seasoned with olive oil and mellow roasted garlic, adds a bold rich burst of flavor to sauces, vinaigrettes, soups, grilled seafood and roasted chicken. We added a dollop of roasted red pepper puree to our Mediterranean Hummus Dip for a pop of bright color and flavor.

Why Try? Roasted pepper puree is a chef’s secret ingredient. This versatile puree adds rich, intense flavor to a variety of recipes.

Foodie Byte: To roast peppers: broil trimmed bell pepper halves in oven for 5 minutes on each side or until evenly charred. Place in a brown paper bag, close tightly and steam for 10 minutes. Rub off blackened charred skin. Use roasted peppers in recipe or store refrigerated in olive oil.


  1. Combine bell peppers, olive oil, roasted garlic, kosher salt and garlic & pepper seasoning in a food processor bowl fitted with a steel blade.
  2. Pulse until completely smooth.
  3. Cover and refrigerate for use as needed.

Nutritional Information

Calories 40, Carbohydrates 2g, Fat 3g, Fat Calories 31, Fiber 0.61g, Protein 0.34g, Saturated Fat 0.47g, Sodium 294mg. Daily Values: Calcium 3.47mg 0%, Phos 8.88mg 1%, Copper 0.01mg 1%, Zinc 0.08mg 1%, Panto 0.1mg 1%, Iodine 0.3mcg 0%, Magnesium 3.76mg 1%, Iron 0.16mg 1%, Vitamin B6 5%, Vitamin C 64%, Vit E-a-Toco 3%, Vitamin A 19%. Percent Daily Values are based on a 2,000 calorie diet.