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Red Bell Pepper Sauce

 
Red Bell Pepper Sauce
285

Very tasty and easy to make with a lovely colour. Perfect with some pasta and pairs very well with chicken.

Yield

4

servings

Prep

5

min

Cook

15

min

Ready

20

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 large sweet red bell peppers
seeds removed, quartered
½ cup wine
white or blush, not red
*
¼ teaspoon salt
1 tablespoon shallots
minced, up to 2 tablespoons
1 teaspoon basil
fresh, minced, or 1/2 teaspoon dried
*
¼ cup milk, skim, evaporated
up to 1/2 cup

Directions

Place peppers, wine, salt and just enough water to cover in a sauce pan and bring to a boil.

Reduce heat and simmer for 10 min or until peppers are tender.

While the peppers simmer, sauté shallotts in a little olive oil cooking spray.

Place peppers in a food processor or blender, reserving the liquid, and puree.

Pour purée in with the shallotts and add evaporated skimmed milk and basil.

Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use.

This can be re-heated in the microwave or over medium low heat on the stove.

Garnish with a sprinkling of parsley or a few basil leaves.

 

* not incl. in nutrient facts

Reviews

+1

almost 7 years

Very tasty and easy to make with a lovely colour. I reduced the wine with the peppers and add a teaspoon of cornstarch before the pureé of the pepper. Turned out perfect, went very well with the stuff chicken breast the sauce was intended for, can imagine this sauce working nicely on some pasta for a clean light brunch.

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 298% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 53% Vitamin C 175%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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