I'm venturing a guess here, but I think red peppers are just fine on the
Here's a recipe for you!
Adapted from Lean & Luscious & Meatless
RED PEPPER PASTA SAUCE
1/4 C vegetable broth, red wine, or water
(plus more as needed)
6 C chopped sweet red peppers
1 C chopped onions
2 cloves garlic, finely chopped
1 tsp dried basil
1 tsp dried oregano
Salt/Pepper to taste
Heat broth/wine/water in a large nonstick skillet over medium heat. Add
all ingredients and cook until peppers are very tender, about 25
minutes. Stir frequently while cooking, if food starts to stick to the
pan, add a little water as needed.
Spoon mixture into a blender container. Blend until smooth. Add a few
teaspoons of water if necessary for blending, or more if a thinner sauce
Spoon over cooked pasta.
Makes 6 servings, 1/2 C each serving.
2-1/3 Vegetable Servings
I didn't add salt or pepper when cooking this, but did use it on my
plate. It really seems to be a sweet tasting sauce.