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Prep Time:1 hr 30 minsAdditional Time:1 hr 20 minsTotal Time:2 hrs 50 minsServings:20Yield:20 servingsJump to Nutrition Facts
Prep Time:1 hr 30 minsAdditional Time:1 hr 20 minsTotal Time:2 hrs 50 minsServings:20Yield:20 servings
Prep Time:1 hr 30 mins
Prep Time:
1 hr 30 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:2 hrs 50 mins
Total Time:
2 hrs 50 mins
Servings:20
Servings:
20
Yield:20 servings
Yield:
20 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4mediumred sweet peppers, stemmed, seeded, and quartered (see Tips)2tablespoonsolive oil1cupchopped onion12clovesgarlic, minced2teaspoonsground cumin2teaspoonsground coriander2teaspoonssmoked paprika8poundsRoma tomatoes (about 40), peeled and coarsely chopped (see Tips)¼cuphoney2tablespoonscider vinegar2teaspoonssalt1teaspoonblack pepper1cupsnipped fresh cilantro5tablespoonslemon juice
Cook Mode(Keep screen awake)
Ingredients
4mediumred sweet peppers, stemmed, seeded, and quartered (see Tips)
2tablespoonsolive oil
1cupchopped onion
12clovesgarlic, minced
2teaspoonsground cumin
2teaspoonsground coriander
2teaspoonssmoked paprika
8poundsRoma tomatoes (about 40), peeled and coarsely chopped (see Tips)
¼cuphoney
2tablespoonscider vinegar
2teaspoonssalt
1teaspoonblack pepper
1cupsnipped fresh cilantro
5tablespoonslemon juice
DirectionsPreheat broiler. Line a 15x10-inch baking pan with foil. Place sweet peppers, cut sides down, in prepared pan. Broil 4 to 5 inches from heat 10 minutes or until charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand 15 to 20 minutes or until cool enough to handle. Peel off and discard skins. Chop peppers.Heat oil over medium heat in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in garlic, cumin, coriander, and paprika.Add the tomatoes, honey, cider vinegar, salt, and black pepper. Bring to boiling over medium heat, stirring constantly. Using a potato masher, coarsely crush tomatoes. Boil steadily, uncovered, 20 minutes, stirring occasionally.Stir in chopped sweet peppers. Boil 10 to 20 minutes more or until mixture reaches desired consistency, stirring occasionally. Remove from heat; stir in cilantro.Spoon 1 tablespoon of the lemon juice into each of five hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.Process filled jars in a boiling-water canner 35 minutes (start time when water returns to boiling.) Remove; cool on a wire rack.TipsTips: Omit Step 1, and use 2 cups chopped bottled roasted red sweet peppers.To peel tomatoes, bring a large pot of water to boiling. Using a sharp knife, cut a shallow “X” in blossom ends of tomatoes. Lower tomatoes, in batches, into boiling water for 30 to 60 seconds or until skins start to split. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. Peel off and discard skins.Serving Suggestion: Spoon hot cooked spaghetti squash onto dinner plates. Top with sliced grilled chicken breast, reduced-sodium canned black beans, and pasta sauce. Top with crumbled Cotija or shredded reduced-fat Monterey Jack cheese and snipped fresh cilantro.Originally appeared: Diabetic Living Magazine
Directions
Preheat broiler. Line a 15x10-inch baking pan with foil. Place sweet peppers, cut sides down, in prepared pan. Broil 4 to 5 inches from heat 10 minutes or until charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand 15 to 20 minutes or until cool enough to handle. Peel off and discard skins. Chop peppers.Heat oil over medium heat in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in garlic, cumin, coriander, and paprika.Add the tomatoes, honey, cider vinegar, salt, and black pepper. Bring to boiling over medium heat, stirring constantly. Using a potato masher, coarsely crush tomatoes. Boil steadily, uncovered, 20 minutes, stirring occasionally.Stir in chopped sweet peppers. Boil 10 to 20 minutes more or until mixture reaches desired consistency, stirring occasionally. Remove from heat; stir in cilantro.Spoon 1 tablespoon of the lemon juice into each of five hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.Process filled jars in a boiling-water canner 35 minutes (start time when water returns to boiling.) Remove; cool on a wire rack.TipsTips: Omit Step 1, and use 2 cups chopped bottled roasted red sweet peppers.To peel tomatoes, bring a large pot of water to boiling. Using a sharp knife, cut a shallow “X” in blossom ends of tomatoes. Lower tomatoes, in batches, into boiling water for 30 to 60 seconds or until skins start to split. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. Peel off and discard skins.Serving Suggestion: Spoon hot cooked spaghetti squash onto dinner plates. Top with sliced grilled chicken breast, reduced-sodium canned black beans, and pasta sauce. Top with crumbled Cotija or shredded reduced-fat Monterey Jack cheese and snipped fresh cilantro.
Preheat broiler. Line a 15x10-inch baking pan with foil. Place sweet peppers, cut sides down, in prepared pan. Broil 4 to 5 inches from heat 10 minutes or until charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand 15 to 20 minutes or until cool enough to handle. Peel off and discard skins. Chop peppers.
Heat oil over medium heat in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in garlic, cumin, coriander, and paprika.
Add the tomatoes, honey, cider vinegar, salt, and black pepper. Bring to boiling over medium heat, stirring constantly. Using a potato masher, coarsely crush tomatoes. Boil steadily, uncovered, 20 minutes, stirring occasionally.
Stir in chopped sweet peppers. Boil 10 to 20 minutes more or until mixture reaches desired consistency, stirring occasionally. Remove from heat; stir in cilantro.
Spoon 1 tablespoon of the lemon juice into each of five hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 35 minutes (start time when water returns to boiling.) Remove; cool on a wire rack.
Tips
Tips: Omit Step 1, and use 2 cups chopped bottled roasted red sweet peppers.
To peel tomatoes, bring a large pot of water to boiling. Using a sharp knife, cut a shallow “X” in blossom ends of tomatoes. Lower tomatoes, in batches, into boiling water for 30 to 60 seconds or until skins start to split. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. Peel off and discard skins.
Serving Suggestion: Spoon hot cooked spaghetti squash onto dinner plates. Top with sliced grilled chicken breast, reduced-sodium canned black beans, and pasta sauce. Top with crumbled Cotija or shredded reduced-fat Monterey Jack cheese and snipped fresh cilantro.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)69Calories2gFat13gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
