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🍽️ Creamy Walnut Pepper Sauce

313 kcal · 30 min · 4 servings

Ingredients

• 2 bell peppers (red)
• 1 bell pepper (yellow)
• 3 garlic cloves
• 60 g walnut kernels
• 400 ml vegetable broth
• 200 g cream cheese (plain)
• salt
• pepper
• 1 pinch chili peppers
• lemon juice (to taste)

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Cut the peppers in half lengthwise.
3. 3. Remove the seeds and white pith from the pepper halves.
4. 4. Preheat the oven to 250 degrees Celsius.
5. 5. Place the pepper halves skin-side up on a baking tray.
6. 6. Bake the peppers in the oven until the skin forms dark, charred blisters.
7. 7. Take the peppers out of the oven.
8. 8. Peel the charred skin off the peppers.
9. 9. Chop the peeled peppers into coarse pieces.
10. 10. Peel the garlic cloves.
11. 11. Roughly chop the garlic.
12. 12. Put the chopped garlic and walnuts into a pot.
13. 13. Lightly toast the garlic and walnuts in the pot without added fat.
14. 14. Add the coarse pepper pieces to the nuts and garlic.
15. 15. Sauté the mixture briefly.
16. 16. Deglaze the ingredients with broth.
17. 17. Simmer the sauce in a covered pot over medium heat for about 10 to 15 minutes.
18. 18. Puree the entire mixture until smooth.
19. 19. Stir the cream cheese into the pureed sauce.
20. 20. Season the sauce to taste with spices as needed.
21. 21. Portion the hot sauce into small bowls.
22. 22. Serve the sauce immediately while it is still hot.

Nutrition per serving

• kcal: 313
• Protein: 10 g · Fett/Fat: 27 g · Carbs: 8 g