Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light June 1997

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Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until vegetables are blackened. Place peppers in a zip-top plastic bag; seal, and let stand 10 minutes. Peel peppers and tomatoes; chop. Place half of chopped peppers and half of chopped tomatoes in a blender; process until smooth. Set aside.

  • Heat oil in a saucepan over medium-low heat. Add onion and garlic; cover and cook 5 minutes. Add pureed vegetables, remaining chopped bell peppers and tomatoes, tomato juice, 1 tablespoon marjoram, salt, and pepper; cook over medium heat until thoroughly heated. Garnish with marjoram sprigs, if desired.

Nutrition Facts

126 calories; calories from fat 25%; fat 4g; saturated fat 0.6g; mono fat 2.1g; poly fat 0g; protein 3.9g; carbohydrates 22.7g; fiber 5.6g; cholesterol 0mg; iron 3.4mg; sodium 521mg; calcium 42mg.
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