Ingredients
- 2 red bell peppers
- 2 Tbsp. olive oil
- 2 cloves garlic, pressed
- 4 green onions, chopped
- ¼ cup flour
- 2 (12 oz.) cans fat-free evaporated skim milk
- Pepper to taste
- Fresh basil for garnish (optional)
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Instructions
- Preheat oven to 425ºF. Spray a baking sheet with non-stick cooking spray. Place whole peppers on sheet and roast until soft and blistered, turning once (20 minutes). Cover with foil and let cool until safe to handle (10 minutes).
- When peppers are cool, peel the peppers. Skins should rub off easily. Remove stems and seeds and chop.
- Heat olive oil in saucepan over medium heat. Sauté garlic and onions until translucent (4-5 minutes).
- Whisk in flour and cook for 30 seconds. Add evaporated milk in one smooth stream, whisking constantly. Stir constantly until mixture comes to a boil. Simmer until thickened (1-2 minutes).
- Add roasted peppers. Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally (10-15 minutes). Remove from heat. Add pepper to taste. Garnish with basil, if using.