Recipe Summary test

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

  • Place peppers in a zip-top plastic bag; seal bag, and let peppers stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers, and set aside.

  • Sauté onion in hot oil in a Dutch oven over medium-high heat until tender. Add squash and garlic; cook, stirring often, 15 minutes or until squash begins to soften.

  • Process half of squash mixture in a food processor or blender until smooth, stopping to scrape down sides. Return to Dutch oven.

  • Add chopped pepper, peas, and next 5 ingredients; cook over medium heat 15 minutes or until squash is tender. Stir in cilantro; remove from heat.

Nutrition Facts

156 calories; calories from fat 10%; fat 1.7g; saturated fat 0.3g; mono fat 0.9g; poly fat 0.2g; protein 7.1g; carbohydrates 28.2g; fiber 2.8g; iron 2.5mg; sodium 243mg; calcium 70mg.