2large bell peppers(red, yellow, or both), halved, stemmed, and seeds and veins removed
1/2cupvegetable broth(look for Mushroom-Free broth if needed)
5sprigs cilantrowith stems
1/2shallotpeeled
1/2teaspoonground coriander
1/2teaspoonground cumin
Instructions
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Put the peppers cut-side down on the lined baking sheet and roast about 20 minutes, until the skins are browned. Let cool. When cool enough to handle, remove and discard the skins.
Put the peppers, broth, cilantro, shallot, coriander, and cumin in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Roasted Bell Pepper Dressing will keep for 3 days.