Poblano and Green Bell Pepper Sauce with Mint - 0 pts; 13g Carbohydrate; 3g Dietary Fiber
Amount Measure Ingredient -- Preparation Method:
12 ounces poblano peppers -- (3 medium), cored, seeded, and cut into 8 pieces each
12 ounces green bell peppers -- (2 medium), cored, seeded, and cut into 8 pieces each
2 tablespoons fresh mint -- dill or cilantro, coarsely chopped
salt -- to taste
Microwave the poblanos and bell peppers in a tightly covered bowl for 5 minutes 30 seconds on high (100 %). Cool completely under cold running water to stop the cooking and to set the color. Drain and pat dry. In a food processor, puree the cooked peppers with the herb until a liquidy sauce forms. Taste, then season lightly with salt. To serve hot, reheat in a saucepan over medium-high heat, stirring frequently; to serve cold, place in a tightly covered container and refrigerate until needed. Makes about 2 cups.
Per Serving (excluding unknown items): 54 Calories; trace Fat (4.5% calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 2 1/2 Vegetable.
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