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Ingredientes
- 2 x red bell peppers, quartered and seeds and stems removed
- 1 lrg sweet onion, peeled and cut into half-inch wedges
- 2 clv garlic, peeled and halved
- 1/2 tsp dry thyme
- 1 tsp extra virgin extra virgin olive oil
- 1 can (13 3/4 ounce.) reduced sodium chicken broth
- 1 can (15 1/2 ounce.) Italian style plum tomatoes with juices
- 1 can (11 ounce.) corn kernels, liquid removed Freshly grnd black pepper, to taste
- 1/4 c. fresh cilantro leaves or possibly coarsely minced basil leaves, optional
Direcciones
- Preheat oven to 400 degrees. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 min, stirring occasionally till vegetables are tender and lightly browned. Cold slightly. Add in chicken broth mix with tomatoes. Transfer to a large saucepan. Add in corn and simmer till heated through. Add in pepper to taste, ladle into bowls and, if you like, garnish with fresh cilantro or possibly basil.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 18 | 20% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 395mg | 11% |
| Total Carbs 15.91g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.03g | 4% |
| Protein 3.72g | 6% |
