Easy Creamy Bell Pepper Marinara Food
EASY CREAMY BELL PEPPER MARINARA
Add this creamy base to give a new spin to your favorite store-bought marinara.
Provided by MaryESP
Categories Pasta Sauces
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat butter in a large skillet over medium heat; cook and stir onion, red bell pepper, and garlic until tender, 5 to 10 minutes. Stir in flour until dissolved and thickened, about 5 minutes. Pour in milk, stirring constantly, until well mixed. Add Parmesan cheese; stir until cheese is melted, 5 minutes.n
- Stir tomato sauce into creamy onion mixture; season with black pepper, balsamic vinegar, and hot sauce. Cook and stir until heated through, 5 to 10 minutes. Sprinkle spinach over sauce to serve.n
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.5 g, Cholesterol 22.1 mg, Fat 8.1 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 725.5 mg, Sugar 6.8 g
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- Stuffed Bell Peppers Recipe. Stuffed peppers are always a treat. They have a wonderful flavor from the pepper itself, but then you stuff them with rice, well-seasoned ground beef, and tomato sauce, and you can practically turn these into a meal.
- Stuffed Pepper Casserole. If you want all the spice and flavor of stuffed bell peppers but need an even shorter prep time, try this stuffed pepper casserole instead.
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- Roasted Bell Peppers With Olive Oil. If you’ve never had plain old roasted bell peppers, you don’t know what you’re missing. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Grilled Vegetable Skewers. No matter what veggies you use, grilled vegetable skewers always make a delightful side dish, especially if you’re using fresh-from-the-garden summer vegetables.
- Bell Pepper Nachos. Before you skip over this recipe because you already know how to add bell peppers to your nachos, take a second to check it out. These aren’t nachos with bell peppers.
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ROASTED RED PEPPERS SAUCE (EASY!) - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (4)Total Time 35 minsCategory Condiment, EntreeCalories 182 per serving
- Roast Peppers: (Optional: Skip this step if using jarred roasted red peppers)Oven: Preheat oven to 500 degrees F. Line a rimmed baking sheet with aluminum foil for easy clean up. Add peppers to prepared baking sheet, laying then on their sides. Roast, flipping over halfway through baking, for 25-30 minutes, or until the outsides are charred. Transfer charred pepper to a large bowl.-OR- Gas Stove Top: Place a red pepper directly over an open flame on a gas burner set to medium-high. Cook, using tongs to rotate the pepper a quarter or a turn every 2 minutes or as necessary, until charred all over. Transfer charred pepper to a large bowl. Repeat with remaining peppers.
- Steam Peppers: (Optional: Skip this step if using jarred roasted red peppers) Add garlic cloves to the bowl with the peppers and cover with plastic wrap or a tight-fitting lid. Let the peppers steam for 15-20 minutes. Remove cover from bowl. Transfer peppers to a clean work surface. Remove the charred skin, stems and seeds; discard. Roughly chop the peppers into medium dice. Roughly chop the garlic.
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- Add peppers: Add the roasted red peppers to the pot, along with any juices that have collected. Stir, using the moisture from the peppers to deglaze the pan, scraping up any browned bits from the bottom of the pan. Cook for 1 minute and then remove pot from heat.
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