Course Type: Vegetarian Dishes, Healthy Options, Peppers, Heart Healthy Dishes, Salsas, Sauces, Dips, Appetizers, Keto-friendly Dishes,
Tri-Color Pepper Muhammara
Muhammara is a Middle Eastern Dip made from red peppers and walnuts. It’s savory, sweet, smoky and spicy! This recipe uses Naturesweet’s tri-colored peppers with all the traditional flavors of Muhammara.
This recipe contains:
Mixed Bell Peppers
1 package NatureSweet mixed bell peppers (3 bell peppers) ¾ cup finely chopped walnuts 2 tablespoons breadcrumbs 2 tablespoons extra virgin olive oil 1 tablespoon pomegranate molasses 1 teaspoon Aleppo pepper 1 garlic clove, peeled ½ lemon, juiced Salt, to taste
¾ cup finely chopped walnuts
2 tablespoons breadcrumbs
2 tablespoons extra virgin olive oil
1 tablespoon pomegranate molasses
1 teaspoon Aleppo pepper
1 garlic clove, peeled
½ lemon, juiced
salt, to taste
Preheat the oven to 450 degrees.
Slice the tops off the bell peppers. Core and seed them, and then slice them in half lengthwise. Place them, flesh-side up, on a baking sheet in a single layer. Roast them for 10 minutes.
Use tongs to flip the peppers so they are skin-side up. Roast them for an additional 20 minutes.
Use tongs to place the peppers in a brown paper lunch bag. Seal the paper bag shut and let peppers steam for 10-15 minutes until they are cool enough to peel.
Peel the skin off the peppers and drop them into a food processor or blender.
Add the rest of the ingredients (walnuts, breadcrumbs, olive oil, pomegranate molasses, Aleppo pepper, garlic, lemon juice, and salt).
Blend until almost smooth, scraping down the sides of your food processor or blender as needed.
Serve with more chopped walnuts, olive oil, pomegranate molasses and/or fresh parsley!