 | | Nutrition Facts | | | Makes 8 servings | | Amount Per Serving | | | Calories | 29.1 | | | Total Carbs | 4.2 g | | | Dietary Fiber | 1.0 g | | | Sugars | 2.2 g | | | Total Fat | 1.1 g | | | Saturated Fat | 0.1 g | | | Unsaturated Fat | 0.4 g | | | Potassium | 87.9 mg | | | Protein | 0.9 g | | | Sodium | 102.1 mg | | Dietary Exchanges
1.07901 Fat, 0.63611 Vegetables, 0.00801 Fruits, 0.02681 Starch, 0.03506 Lean Meat | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Slice bell peppers in half and scoop out seeds and membranes.
- Lay peppers cut side down on a foil covered baking sheet.
- Broil 10 minutes or until skin is black.
- Put peppers in a resealable plastic bag and seal. Let rest 15 minutes.
- Remove peppers from bag and take off skin.
- Using a food processor or blender, puree peppers, tomato juice, tahini, tomato paste, lemon juice, oregano, and garlic until smooth.
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