Rating: 3 stars
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  • 5,309 Ratings
Laurence Jossel
November 2008

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Recipe Summary

total:
10 mins
Yield:
makes about 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast the pepper over a gas flame until charred and softened. Let the pepper cool; peel, seed and chop. In a food processor, puree the pepper with the feta and pimentón; transfer to a bowl and serve.

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Notes

One serving 42 cal, 1 gm carb, 3 gm fat, 2.3 gm sat fat, 2 gm protein, less than 1 gm fiber.

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