Cream of the Two Peppers

Name: Cream of the Two Peppers
Prep time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: Pam® butter, Canola oil butter flavor spray; 3 red bell peppers; 3 green bell peppers; 4 teaspoons garlic, chopped; 4 teaspoons onion; 2 cups low-fat milk; 200 grams double cream cheese; 3 teaspoons chicken broth; salt; pepper

PAM

PAM helps you control the amount of fat when cooking your everyday dishes. By preparing this recipe with PAM, your dish will have 14% fewer calories and 21% less fat than if you had made it with conventional liquid oil.

Reviewed by Editorial Team of Kiwilimón

Published: 13-09-2012

Preparation

20 mins

Low

Spray each pepper with 2 shots of PAM® Butter, roast them over direct heat, clean them, remove the seeds, and set aside. Blend the red bell peppers with a cup of milk, half of the onion, and the garlic. Blend the green bell peppers with a cup of milk, half of the onion, and the garlic. Cook each sauce separately in a pot with 4 shots of PAM® Butter, letting it simmer. Divide the double cream cheese in half, incorporating it piece by piece into each sauce while stirring, season with the broth, and add salt and pepper to taste.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

Provided by

Tips

To achieve a bicolor presentation of the cream, both creams should be served at the same time on the plate.

Cream of the Two Peppers

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter