Red peppers are an excellent source of vitamin C, contain high antioxidant levels and are linked to a reduced risk of heart disease. Antioxidants are classified as several organic substances, including vitamins C and E; vitamin A, which is converted from beta-carotene; selenium, a mineral; and a group known as carotenoids. Carotenoids, of which beta-carotene is the most common, are pigments that add color to many fruit and vegetables; without them, red peppers would not be red, for example. Together with other antioxidants, these substances are thought to be effective in helping to prevent cancer, heart disease and stroke.
Vitamin C helps to maintain a healthy immune system, and according to alternative medicine website WholeHealthMD, red peppers have three times as much vitamin C as citrus fruit.
Ingredients
1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper
Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the food processor and puree until smooth. While the processor is running, drizzle in oil. Season with salt and pepper to taste.
Spread on a sandwich, use as a dip for veggies, or even smear onto chicken and bake!
*recipe from Healthy Appetite with Ellie Kreiger, Food Network