Directions:
- Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.
- In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.
- Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.
- Stir in chili flakes and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1804.9 Kcal (7557 kJ) | ||
| Calories from fat | 1352.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 150.23g | 231% | |
|---|---|---|---|
| Cholesterol | 422.84mg | 141% | |
| Sodium | 777.07mg | 32% | |
| Potassium | 1861.69mg | 40% | |
| Total Carbs | 98.93g | 33% | |
| Sugars | 31.03g | 124% | |
| Dietary Fiber | 13.88g | 56% | |
| Protein | 22.44g | 45% | |
| Vitamin C | 392.7mg | 654% | |
| Vitamin A | 11.3mg | 377% | |
| Iron | 154.8mg | 860% | |
| Calcium | 652.1mg | 65% | |
| Amount Per 100 g | |||
| Calories | 124.68 Kcal (522 kJ) | ||
| Calories from fat | 93.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 231% | |
|---|---|---|---|
| Cholesterol | 29.21mg | 141% | |
| Sodium | 53.68mg | 32% | |
| Potassium | 128.6mg | 40% | |
| Total Carbs | 6.83g | 33% | |
| Sugars | 2.14g | 124% | |
| Dietary Fiber | 0.96g | 56% | |
| Protein | 1.55g | 45% | |
| Vitamin C | 27.1mg | 654% | |
| Vitamin A | 0.8mg | 377% | |
| Iron | 10.7mg | 860% | |
| Calcium | 45mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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