Roasted Bell Peppers in Creamy Tomato Sauce
Roasted bell peppers in creamy tomato sauce is an aperitif suitable for any occasion and for any time of the year. The creamy sauce made out of tomatoes and sour cream makes a perfect base for the roasted peppers.
Servings: 6 people
Calories: 124kcal
Ingredients
- 6 bell peppers red or yellow
- 17-18 oz tomatoes ripe
- 7 oz sour cream
- 1 yellow onion
- 2-3 cloves garlic
- 3-4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp granulated garlic
- 6 sheets aluminum foil to wrap the bell peppers
Instructions
- Preheat oven to 360 degrees
- Wash the bell peppers and wrap each of them in aluminum foil
- Bake for 20-30 minutes
- Take out of the oven, remove the aluminum foil put the bell peppers in a bowl
- Cover the bowl with food film and wait for 10 minutes
- Remove the skin and the tail of the peppers, remove the seeds and cut it into stripes
- Set aside for whenever the sauce is ready
How to cook the creamy tomato sauce
- Peel the garlic and the onion, finely mince them
- Heat up a pan with 3-4 tablespoons of olive oil and saute the onion and the garlic
- Slice tomatoes in halves and add them to the pan halves down
- Let them cook for about 3 minutes then take out and remove the tomato skins
- Put back to the pan, crush with a spatula, and mix
- Season the tomato sauce with salt, pepper, paprika, and granulated garlic
- Saute for 15 minutes, stir occasionally
- Add the sour cream and the bell pepper strips, mix and saute for an additional 1-2 minutes
- Turn off the stove and serve immediately
Nutrition
Calories: 124kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 481mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4478IU | Vitamin C: 165mg | Calcium: 24mg | Iron: 1mg