Menu Enter a recipe name, ingredient, keyword...

Creamy Roasted-pepper Sauce


1/2 cup = 54 calories. 8 g carbs, 1 g fiber

Google Ads
Rate this recipe 4.5/5 (11 Votes)
Creamy Roasted-pepper Sauce 1 Picture


  • 1 tsp extra virgin olive oil
  • 1 small red onion, diced
  • 2 garlic cloves, finely chopped
  • 3/4 cup low-sodium chicken broth
  • 1 (12 oz) jar roasted red and yellow peppers, drained and diced
  • 1/8 tsp red pepper flakes
  • 1/4 cup fat-free half-and-half
  • 2 Tbsp chopped fresh parsley


Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Heat oil in nonstick saucepan over medium heat. Add onion and garlic; cook, stirring, until softened, 4 minutes. Add broth, roasted pepper and pepper flakes; gently boil, stirring occasionally, until reduced by one-third, 10 minutes. Stir in half-and-half and parsley; cook 1 minutes.

If you like, add these stir-ins to the sauce just before serving: 2 tsp chopped drained capers or 1 moist-packed sun-dried tomato, finely chopped.


Review this recipe