Directions:
- Place bell peppers on an aluminum foil-lined baking sheet.
- Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered.
- Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into quarters.
- Melt butter in a large skillet; add roasted pepper and garlic, and saute until garlic is tender. Stir in wine, salt, and pepper. Cook, stirring occasionally, until liquid is reduced by half (5 minutes). Cool slightly.
- Process in a blender until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.82 Kcal (1950 kJ) | ||
| Calories from fat | 208.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.19g | 36% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 1196.72mg | 50% | |
| Potassium | 817.11mg | 17% | |
| Total Carbs | 38.81g | 13% | |
| Sugars | 23.54g | 94% | |
| Dietary Fiber | 7.99g | 32% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 596.7mg | 994% | |
| Vitamin A | 15.1mg | 503% | |
| Iron | 252mg | 1400% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 51.47 Kcal (215 kJ) | ||
| Calories from fat | 23.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 36% | |
|---|---|---|---|
| Cholesterol | 6.75mg | 20% | |
| Sodium | 132.23mg | 50% | |
| Potassium | 90.28mg | 17% | |
| Total Carbs | 4.29g | 13% | |
| Sugars | 2.6g | 94% | |
| Dietary Fiber | 0.88g | 32% | |
| Protein | 0.14g | 3% | |
| Vitamin C | 65.9mg | 994% | |
| Vitamin A | 1.7mg | 503% | |
| Iron | 27.8mg | 1400% | |
| Calcium | 8.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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