Red Bell Pepper and Cheddar Cheese Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/2 cups
- 2 teaspoons olive oil
- dash cayenne pepper
- 2 large red bell peppers
- 2 tablespoons chopped fresh chives
- 1 1/2 cups packed grated sharp tillamook cheddar cheese or other sharp cheddar
- Carbohydrate 5 g(2%)
- Cholesterol 29 mg(10%)
- Fat 11 g(17%)
- Fiber 1 g(5%)
- Protein 8 g(15%)
- Saturated Fat 6 g(29%)
- Sodium 185 mg(8%)
- Calories 151
Preparation Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Preparation Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
