| 2 | large yellow or red bell peppers |
| 1 | tablespoon olive or vegetable oil |
| 1 | medium onion, chopped (1/2 cup) |
| 2 | cloves garlic, finely chopped |
| 1 | can (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained |
| 3 1/2 | cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 2 cans (14 oz each) vegetable broth |
| 1 | teaspoon sugar |
| 1/4 | teaspoon crushed red pepper flakes or black pepper |
| 1/4 | teaspoon coarse salt (kosher or sea salt) |
Serve with...
Beef-Pesto Panini
Total Time:
15 min
| 1. | Line 15x10x1-inch pan with foil. Set oven control to broil. Cut bell peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten. |
| 2. | Broil peppers with tops 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
|
| 3. | Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender. |
| 4. | Stir in tomatoes, broth, sugar, red pepper flakes and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
|
| No change. |
|
| Short on time? Use 1 1/2 cups jarred roasted sweet red bell peppers rather than roasting your own. |
Nutrition Information:
100 ( 30); 3g ( 0g, 0g); 0mg; 690mg; 14g ( 2g, 9g); 4g 8%; 130%; 8%; 15% 1/2 ; 0 ; 1 ; 1/2 1