A sweet and creamy roasted bell pepper spread full of fresh vegetables with a spicy kick from the chili pepper. This spread is perfect to serve with crackers, knäckebröd or just on a slice of sourdough bread, but also great to combine with some chicken and lettuce on a sandwich or bagel!
How to roast bell peppers in the oven
Roasting bell peppers in the oven is quite easy. First, preheat your oven to 180 degrees celcius (which is 356 degrees Fahrenheit). Then, get out your oven tray and get out your baking sheet lined with parchment paper. Alternatively you can use an oven dish with some parchment paper on the bottom.
Then, slice up your 2 peppers into strips or small chunks. Place them on the baking sheet/dish and drizzle with olive oil. Toss to combine.
Now roast them for about 20 minutes. They should be soft and the edges of the bell pepper pieces should be slightly turning dark at this point. Every oven is different, so keep an eye on them. My oven is always a bit enhousiastic, so I usually put the oven temp a little lower and check early.
Slow roasted bell peppers are always the most delicious, so if you have the time for it you could try 150 degrees celcius (300 Fahrenheit) for about 30 to 40 minutes. But keep your eye on them!
How to make the roasted bell pepper spread
Let your roasted bell pepper pieces cool a bit, and then place them into your food processor. If you have any juices on your tray/dish, be sure to add it as well, as it contains loads of flavour.
Add the feta cheese, the halved chili pepper (take out the seeds to make it less spicy if you prefer), the lemon juice, garlic clove, honey and the smoked paprika powder.
Blend into a creamy spread, taste, and season with salt and black pepper.
Roasted bell pepper spread with feta and a hint of chili
Deliciously creamy, sweet and spicy.
Ingredients
- 2 red bell peppers
- 100 grams of feta cheese
- Half a chili pepper
- 1 clove of garlic
- 3 teaspoons fresh lemon juice
- 3 teaspoons olive oil
- 2 teaspoons raw honey
- 0.5 teaspoon smoked paprika
- Salt and (regular cracked black) pepper
Instructions
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and prepare a baking sheet lined with parchment paper.
- Cut the bell peppers into small pieces. Place them on the baking sheet drizzle with the olive oil. Roast them in the oven for 20 minutes until they are soft and the tips just start to darken.
- Let the pepper pieces cool down a bit and then place them in the food processor with the rest of the ingredients (but hold the salt and regular black pepper). Also pour in the oil and juices from the roaster peppers.
- Blend everything into a spread that is creamy in texture but still contains some coarser pieces of vegetables. About 2 minutes. Taste your bell pepper spread and season it with salt and regular black pepper.
Notes
A lot of different peppers going on in this recipe! We're using BELL pepper, CHILI pepper and regular cracked black pepper. I hope I explaind it well and you understand which pepper to use when. 🙂
More delicious recipes
If you loved this recipe, check out some more of my favs! Try my homemade walnut butter, or make a delicious salted caramel toffee sauce.