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Add a photoServings: 4
Ingredients
- 5 x Red bell peppers roasted, peeled,
- Â Â cored and seeded
- Â Â (or possibly one 14-ounce jar roasted peppers)
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Onions diced
- 2 x Garlic cloves chopped
- 1/8 tsp Cayenne pepper
- 3 c. Chicken broth
- Â Â Salt and pepper to taste
- Â Â Lowfat sour cream for garnish
- Â Â Diced onions for garnish
- Â Â Cilantro for garnish
Directions
- Heat extra virgin olive oil in a large pot over medium-high heat. Saute/fry onions and garlic till soft. While onions and garlic are sauting, puree roasted peppers in food processor or possibly blender, adding a small amount of broth. Add in mix to pot, along with some cayenne pepper. Stir in remaining broth, salt, and pepper, then simmer for 10 min.
- Transfer to serving bowl and garnish with lowfat sour cream, onion, and cilantro.
- Serves 4.
- Comments: Can be served warm or possibly cool. Garnish with lowfat sour cream, diced onions, and cilantro. Jarred peppers are a great substitute for freshly roasted red bells when the prices soar in the winter and spring.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 4 servings | |
| Calories 99 | |
| Calories from Fat 35 | 35% |
| Total Fat 3.98g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 287mg | 12% |
| Potassium 471mg | 13% |
| Total Carbs 12.54g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.96g | 5% |
| Protein 3.55g | 6% |
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