So I’ve got other red pepper sauces on this blog, but this is my “healthier” one… When I’m counting points or trying to keep the calories down, this is my go to. In addition to their bright color, sweet taste, and really nice texture, roasted red peppers are a low-calorie and are a fantastic way of adding to a dish while roasting them amplifies their sweetness. They can be easily added to any number of dishes when made into a sauce for topping fish, added to pasta, soups or salads. I do like to make them at home, but they are sometimes time-consuming and it’s really easy to just grab the jarred ones!
If you want to make your own healthy roasted red peppers, you can either blacken them directly on the gas burner or place them under a broiler and remove the skins once they have blackened. Just place the blackened peppers in a bowl while they are hot under plastic, allowing them to steam and cool enough to handle. Then the skins will slip right off with a paring knife your a paper towel. These roasted red peppers can be consumed immediately, or kept in the fridge or freezer for future use.
If you are purchasing pre-made roasted red peppers, look for a variety that has minimal additives. In some cases, sodium is added to preserve color and taste in canned foods and you don’t want them packed in oil if you’re watching your weight. Either way, they pack a huge flavor and are a must-have on hand addition to my fridge.
There are not really any Weight Watchers *SmartPoints™ other than the oil!
1 Cup jarred Roasted Red Peppers, chopped
1 Onion, medium chopped
1 Tablespoons Olive Oil (reduce for fewer calories or points)
1/2 Cup Chicken Stock (I like homemade)
3 Tablespoons Almond Milk, unsweetened
1 Garlic Cloves, pressed
1 Tablespoon Basil leaves, fresh chopped
Salt and Pepper, to taste
These are very simple instructions to prepare the roasted red pepper sauce: Heat the olive oil over medium heat and add the onion and cook for five to six minutes or until translucent. (I will add small bits of water if necessary to keep the onions moist, rather than more oil) Add the roasted red pepper, chicken stock and almond milk. Simmer for 10 minutes and add the fresh basil. Cook for a couple of minutes and then transfer everything to a food processor. Pulse and blend for a couple of minutes until smooth.
This is the brand of peppers that I prefer if purchasing jarred ones and I find them at Costco!