Recipe - Roasted Red Pepper Stuffed Mushrooms

1 sl Wholewheat bread
crusts trimmed
12 ounce Roasted red sweet peppers
drained OR
2 md Red sweet peppers, roasted
1 Garlic clove
One fourth teaspoon Salt
2 tablespoon Olive oil
Sliced French bread OR
Crackers

In a covered food processor container, process bread until crumbly; set
aside. Add red pepper, garlic and salt to container. Cover and process
until smooth. With the processor running, gradually add oil through feed
tube. Add reserved bread crumbs; cover and process until smooth. Transfer
to small bowl or a ramekin. Serve chilled or at room temperature, with
crackers or toasted bread. Yields about 1 cup.

Note: To roast your own peppers, cut peppers in half lengthwise. Remove
seeds. Place pepper halves, cut side down, on a foillined baking sheet.
Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is
bubbly and brown. Place peppers in a clean paper bag; seal and let stand
for 20 to 30 minute or until cool enough to handle. Pull off skin gently
and slowly, using a paring knife.

Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos
by: Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini