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Roasted Red Pepper Dip
2 large red bell peppers
2 whole green onions, cut into 2" lengths
2 Tbs. fresh cilantro leaves
8 oz. fat-free cream cheese, cut into pieces
1/2 cup seeded and chopped tomatoes
1 tsp. ground cumin
Pinch of hot-pepper sauce, or to taste
Salt, to taste
Ground black pepper, to taste
Preheat the broiler or barbecue grill to highheat.
With a small sharp knife, cut a couple of slits in the top of each bell pepper.
Place the peppers on the rack 6" from the broiler heat source or on the grill rack. cook
for 2 to 5 minutes, or until the skin is charred black.
Rotate thepeppers so that another side faces the heat. Continue cooking until all sides
Transfer the peppers to a brown paper bag. Close the bag tightly. Let stand for about 15
minutes, or until the peppers are cool enough to handle.
One at a time, with hands, peel the charred skin from the peppers. Discard the skin, stem
Transfer the roasted peppers to the bowl of a food processor fitted with a chopping
blade. Process for a few seconds, or until the peppers are roughly chopped.
Spoon the peppers into a fine strainer or sieve. Stir to allow the excess liquid to drain
Meanwhile, to the bowl of the food processor, add the green onions, cilantro and garlic.
Process for about 60 seconds, or until finely chopped. Add the cream cheese. Process for
about 60 seconds, or until well combined.
Transfer the mixture to a medium bowl.
Stir in the reserved bell peppers, tomatoes and cumin. Stir to mix well.
Season with hot-pepper sauce, salt and black pepper.
Cover the bowl.
Refrigerate for at least 3 hours or up to 2 days, for the flavors to blend.
Nutritional Info Per 2tbls Serving:
22 Calories, 2g Protein, 3g Carbohydrates, 1mg Cholesterol, 1g Fiber, 72mg Sodium
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