To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.
Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
Preheat oven to 400?F.
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|Serving Size: 1 recipe (1921g)|
|Recipe Makes: 1|
|Calories from Fat: 312 (24%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 1.3mg||0 %|
|Sodium 2664.3mg||92 %|
|Potassium 4751.9mg||125 %|
|Total Carbohydrate 193.9g||57 %|
|Dietary Fiber 31.9g||128 %|
|Sugars, other 162.1g|
|Protein 59g||84 %|
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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: 1290
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