Italian Yellow Pepper Puree
Transform your cooking repertoire with this vibrant and versatile Italian Yellow Pepper Puree, a silky blend of roasted yellow bell peppers, fragrant garlic, and aromatic fresh rosemary. This recipe captures the essence of Mediterranean flavors, with a touch of extra virgin olive oil enhancing the natural sweetness of the peppers. Easy to prepare and ready in just 40 minutes, this puree is a perfect accompaniment to pasta, grilled meats, or roasted vegetables. Roasting the peppers to perfection brings out their caramelized depth, while blending them creates a luscious, creamy texture. Serve it warm or at room temperature for a stunning burst of color and flavor on your plate. Perfect for meal prep, this puree can be refrigerated for up to three days, making it a go-to for busy weeknights or elegant dinner parties. Keywords: Italian Yellow Pepper Puree, roasted bell peppers, creamy vegetable sauce, Mediterranean recipe, versatile puree.
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Recipe Information
Ingredients
- 4 whole Yellow bell peppers
- 3 tablespoons Extra virgin olive oil
- 2 whole Garlic cloves
- 1 sprig Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Water
Instructions
Preheat your oven to 425°F (220°C).
Wash the yellow bell peppers thoroughly and pat them dry with a clean towel.
Place the bell peppers on a baking sheet lined with parchment paper. Roast the peppers in the oven for 20-25 minutes, turning them halfway through, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl tightly with plastic wrap or a lid and let the peppers rest for 10 minutes. This will make the skins easier to remove.
Once the peppers have cooled slightly, peel off the charred skins, remove the stems, and discard the seeds. Chop the roasted pepper flesh into smaller pieces and set aside.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves and the fresh rosemary sprig. Sauté for 2-3 minutes until the garlic is fragrant and slightly golden. Remove the rosemary sprig and discard.
In a blender or food processor, combine the roasted bell peppers, sautéed garlic, remaining 1 tablespoon of olive oil, salt, black pepper, and 2 tablespoons of water. Blend until the mixture is smooth and creamy. Add more water, 1 tablespoon at a time, if the puree is too thick to blend.
Taste the puree and adjust seasoning if needed. Transfer the puree to a serving bowl or use it as a sauce for pasta, grilled meats, or roasted vegetables.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
