2 medium red bell peppers (approximately 2 1/2–3 inches in diameter)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 cup great northern beans (canned or fully cooked), rinsed and drained
2 tablespoons low-sodium tomato paste
1 teaspoon balsamic vinegar
1 clove garlic, minced
Preheat broiler. Remove stem, core, and inner white ribs from peppers. Cut into large chunks and place on broiler-safe pan. Broil about 4–5 minutes on one side only until flesh softens and a few browned spots appear. Place all ingredients in a food processor and blend until combined. Mixture will be thick but spreadable. Use as an appetizer spread or as a sandwich spread.
Yield: 1 cup
Serving size: 2 tablespoons
Nutrition Facts
Per Serving:
Calories: 44
Carbohydrate: 9 g
Protein: 2 g
Fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Fiber: 2 g
Exchanges per serving: 1/2 carbohydrate
Carbohydrate choices: 1/2
