Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Red Bell Pepper | 1 medium (119g) | 31 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 – 2 medium to large red bell peppers
- 1/2 cup butter, salted
- 1 cup heavy cream
- 1 1/2 cup dried parmesan cheese, grated*
- If using canned sprinkles, make sure it is really parmesan and not powdered alternative
Directions
Preheat oven to broiler setting, 500 degrees F. Wash the peppers under running water.
Lay peppers on a glass baking dish and cook for fifteen minutes or until blackened.
Place peppers into a container or pot with a lid and allow to cool for ten minutes.
Using your fingers, gently rub the blackened skin from the peppers and discard.
Cut peppers in quarters, removing inner seeds.
Slice into thin strips.
In a heavy saucepan over low to medium heat, blend all ingredients, including pepper strips.
Stir continuously, but do not bring to a boil.
Once popping begins, remove from heat.
Add in sliced sausage or ground meat and serve over pasta.