Love this. You can make it with or without the cream.
Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat or place on gas grill and cook until skins are blackened all over, about 12 minutes.
Place peppers in a paper lunch bag while they cool which will make it easier to separate the skins.
When the peppers are cool enough to handle, pull off and discard skins; chop peppers.
In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes.
Stir in peppers and carrots.
Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.
Stir in chili flakes and salt and pepper to taste.
My Adaptations:
I've made this either without the half and half or much less (50%) and it is very tasty.
I usually add tabasco sauce as well (1 tsp)
Per serving: 311 cal., 61% (189 cal.) from fat; 8.1 g protein; 21 g fat (13 g sat.); 26 g carbo (4 g fiber); 690 mg sodium; 61 mg chol.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (527g) | ||
Recipe Makes: 7.5 Cups | ||
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Calories: 679 | ||
Calories from Fat: 525 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.3g | 78 % | |
Saturated Fat 36.3g | 181 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 183.4mg | 56 % | |
Sodium 305.2mg | 11 % | |
Potassium 737.2mg | 19 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 25.9g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 679
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