I loved the garlic alfredo sauce so much, that i decided to give it a mild adjustment.
So – I added in peppers. Poblano and red bell pepper, to be exact. Peppers are 1 of 10, in my garden ‘must haves’. I appreciate them for their vitamins, antioxidants and have been eating them almost everyday since I was in my teens.
They add a roasted flavor and vibrant color to an already incredible sauce. Enjoy
Creamy Pepper Sauce
Peppers are 1 of 10, in my garden ‘must haves’. I appreciate them for their vitamins, antioxidants and have been eating them almost everyday since I was in my teens.
Ingredients
- 1.5 cups garlic alfredo sauce
- 2 poblano peppers, sliced
- 2 red bell peppers,cubed
- Drizzle of olive oil (optional)
Instructions
- Preheat oven to 400 degrees
- Toss peppers in light olive oil OR keep it oil free and add no oil
- Place the peppers on parchment paper
- Bake for 15-20 minutes, or until the peppers are nicely roasted
- Add roasted peppers into a blender, along with garlic alfredo sauce – and blend
- Serve warm
Notes
This recipe is great oil free! No true need to add olive oil when baking the peppers, just an option
When heating this sauce in your pan, you may need to add a splash of water, since the heating process releases some moisture
