Tired of the same old red sauce? It’s time to go green! This Creamy Green Bell Pepper Sauce is a game-changer, transforming simple ingredients into a vibrant, velvety sauce in just 20 minutes. Its fresh, slightly sweet flavor pairs beautifully with everything from grilled chicken to zoodles. Whether you’re looking for a quick weeknight meal upgrade or a delicious way to use up those peppers in the fridge, this recipe is your new secret weapon.

Ingredients

• 2 medium green bell peppers, chopped
• 2 tbsp / 14g almond flour
• ¼ cup / 60ml whole milk
• ½ small onion, finely chopped
• 2 tbsp / 30ml olive oil
• ¼ cup / 57g butter
• Spices
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp garlic powder
• ½ tsp dried basil

Instructions

1. Directions
2. Set your multi-cooker to the ‘Sauté’ mode. Melt the butter, then add the chopped bell peppers and onion. Sprinkle with salt and cook, stirring occasionally, for 5-7 minutes until the peppers have softened.
3. Stir in the olive oil, then season with the black pepper, garlic powder, and dried basil.
4. Sprinkle the almond flour over the vegetables and stir constantly for one minute to toast the flour slightly.
5. Slowly pour in the milk while stirring continuously to create a smooth, clump-free sauce.
6. Bring the mixture to a gentle boil. As soon as it begins to bubble, press the ‘Cancel’ button to turn off the heat.
7. Carefully remove the sauce from the pot. Use immediately over pasta, chicken, or roasted vegetables.

Nutritional Information

• Per Serving (makes 3)
• Calories: 287
• Total Fats: 27.8g
• Net Carbs: 7.4g
• Protein: 2.8g
• Fiber: 1.9g

Pro Tips

• For a silky-smooth consistency, carefully transfer the finished sauce to a blender and blend until creamy. Return to the pot to gently re-warm if needed.
• For a richer, more decadent sauce, substitute the whole milk with an equal amount of heavy cream.
• Add a pinch of red pepper flakes along with the other spices for a subtle kick of heat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk to thin it out if it has thickened.

FAQ

Q: What does green bell pepper sauce taste like
A: This creamy green bell pepper sauce has a fresh, slightly sweet, and savory flavor. The bell peppers become tender and lose their bitterness when sautéed, resulting in a vibrant, velvety sauce with hints of garlic and basil.

Q: How can I make this green pepper sauce smoother
A: For an ultra-smooth, velvety texture, carefully transfer the finished sauce to a high-speed blender and blend until creamy. This is the best way to create a silky-smooth green bell pepper pasta sauce.

Q: Is this creamy green bell pepper sauce keto-friendly
A: Yes, this recipe is a great low-carb and keto-friendly option. With only 7.4g of net carbs per serving and using almond flour as a thickener, it’s a delicious way to enjoy a creamy sauce while following a keto diet.

Q: What can I serve this sauce with
A: This versatile sauce is fantastic served over pasta, zoodles, grilled chicken, fish, or roasted vegetables. It also makes a delicious and unique base for a green pizza.