Directions:
- Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
- Place peppers in a zip-top plastic bag; seal bag, and let peppers stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers, and set aside.
- Sauté onion in hot oil in a Dutch oven over medium-high heat until tender. Add squash and garlic; cook, stirring often, 15 minutes or until squash begins to soften.
- Process half of squash mixture in a food processor or blender until smooth, stopping to scrape down sides. Return to Dutch oven.
- Add chopped pepper, peas, and next 5 ingredients; cook over medium heat 15 minutes or until squash is tender. Stir in cilantro; remove from heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.64 Kcal (124 kJ) | ||
| Calories from fat | 11.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Sodium | 163.11mg | 7% | |
| Potassium | 100.08mg | 2% | |
| Total Carbs | 4.41g | 1% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.25 Kcal (236 kJ) | ||
| Calories from fat | 21.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 2% | |
|---|---|---|---|
| Sodium | 309.56mg | 7% | |
| Potassium | 189.94mg | 2% | |
| Total Carbs | 8.36g | 1% | |
| Sugars | 2.3g | 5% | |
| Dietary Fiber | 1.49g | 3% | |
| Protein | 1.2g | 1% | |
| Vitamin C | 11.2mg | 10% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 0.5mg | 1% | |
| Calcium | 31.9mg | 2% | |
* 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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