The light bell pepper cream is a type of sauce made from bell peppers.
I prepared my peppers with all the necessary precautions to obtain a digestible and light cream.
First of all, I chose sweet peppers with an elongated shape, known as horn or cornetti, ripe red or yellow in color.
And I baked them in the oven, alternatively, you can wilt them in a pan without adding oil.
I prepared my light bell pepper cream in two versions:
• without ricotta entirely based on bell peppers;
• with ricotta for a creamier texture and more delicate flavor naturally with different nutritional value.
Versatile in both versions:
• excellent as mousse, puree, and creamy soup;
• topping for bruschetta and croutons;
• pasta sauce.
It adds creaminess to dishes with lightness.
Bell peppers are among the vegetables that in cases of hyperglycemia, prediabetes, and diabetes could [conditional] cause an increase in blood sugar, so they should be consumed in moderation, and it is advisable to monitor the glycemic response.
From the Accu-Check diet meter: grilled bell peppers
• raw weight in g of the portion 300 g;
• cooked weight in g of the portion 150 g;
content:
• Kcal 93;
• carbohydrates 20.1 g;
• proteins 2.7 g;
• lipids 0.9 g.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- sweet peppers (2-3 red or yellow cornetti)
- 80 g bell peppers (cooked per portion of pasta)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- to taste parsley (chopped)
- 80 g ricotta cheese (or the same amount as cooked sweet peppers)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste parsley (chopped)
Tools
- 1 Baking tray 25×29 cm
- 1 Baking paper sheet
- 1 Chopper or Mixer
Preparation
Thoroughly wash the bell peppers.
Cut off the top part, divide each pepper into 3-4 parts, and empty the inside: remove the seeds and white part using a knife.
Slice each part into strips or chunks.Line a baking tray with a sheet of parchment paper.
Place the sliced peppers on the tray, distributing them evenly.Briefly preheat the oven.
Bake at 356°F (180°C) for 40 minutes in a convection oven.I used 80 g of bell peppers [cooked weight] per portion.
Put into the mixer:
• the bell peppers;
• a pinch of salt;
• a pinch of pepper;
• a drizzle of raw oil;
• parsley;
and blend.
The light bell pepper cream without ricotta is a cream made solely from vegetables.
I used 80 g of bell peppers [cooked weight] + 80 g of ricotta per portion so the two ingredients in the same amount.
Put into the mixer:
• the bell peppers;
• the ricotta;
• a pinch of salt;
• a pinch of pepper;
• parsley;
and blend. The light bell pepper cream with ricotta is a cream of vegetables and fresh cheese [source of protein and fats].
Your light bell pepper cream in the version you prefer is ready.
Enjoy your meal!
Versatile in both versions:
• excellent as mousse, puree, and creamy soup;
• topping for bruschetta and croutons;
• pasta sauce.It adds creaminess to dishes with lightness.
While waiting to use it, store it in the fridge in an airtight container or a small bowl sealed with plastic wrap.
What can I substitute ricotta with?
• Greek yogurt;
• low-fat spreadable cheese.
Notes
Hyperglycemia, prediabetes and diabetes.
You can find dedicated recipes here.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and food combinations indicated in your food plan.
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