Ingredients:
5 red bell peppers, roasted, peeled, cored and seeded (or 14-oz. jar roasted peppers)
1 Tbs. olive oil
1/2 cup onions, diced
2 garlic cloves, minced
1/8 tsp. cayenne pepper
3 cups chicken broth
Salt and pepper
Sour cream, diced onions and cilantro for garnish
Preparation:
Heat olive oil in a large pot over medium-high heat. Saute onions and garlic until soft.
While onions and garlic are sauteing, puree roasted peppers in food processor or blender, adding a small amount of broth. Add mixture to pot, along with cayenne pepper. Stir in remaining broth, salt and pepper, then simmer for 10 minutes.
Transfer to serving bowl and garnish with sour cream, onion and cilantro.
Notes: Can be served hot or cold. Garnish with sour cream, diced onions and cilantro. Peppers in a jar are a great substitute for freshly roasted red bells when the prices soar in the winter and spring.
Yield: 4 servings
Nutritional Information:
(based on a single serving)
Calories - 119.2
Fat - 5.6 g
Saturated fat - 1.1 g
Percentage of calories from fat - 40.8%
Sodium - 1,250 mg
| 
)
