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| 2 gross | Red Bell peppers |
| 1/4 Tasse | red wine vinegar |
| 1/4 Tasse | cilantro chopped, fresh |
| 2 | cloves garlic |
| 1 Esslöffel | sugar |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/2 Tasse | vegetable oil |
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Place bell peppers on an aluminum foil-lined baking sheet.
Broil 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until blistered.
Place bell peppers in a large heavy-duty zip top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; discard seeds.
Process bell pepper and next 6 ingredients in a blender until smooth, stopping once to scrape down sides. Turn blender on high; add oil in a slow, steady stream. Chill, if desired. Yield: about 1 2/3 cups. Note: Dumplings may also be served on a mixed green salad topped and drizzled with Roasted Bell Pepper Vinaigrette.
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