The recipe for this fantastic Roasted Red Pepper and Pepperoni sauce comes courtesy of my badass supermom sister. She serves it over pasta which I plan to do next time. We’ve been eating a lot of pasta lately so we poured the savory sauce over pan-fried polenta rounds. No matter what the vessel, you’ll be licking you plates.
I never even knew there was such a thing as turkey pepperoni but it turns out it’s sold in just about all super markets so this recipe has opened a whole new world of cured meats for me. Despite the super indulgent ingredients, this hearty meal still comes out under 300 calories and is gluten-free. Though easily fancy enough for entertaining, it’s speed and simplicity will make it a weeknight favorite. Serve with a side of mixed greens for a decadent but healthy dinner.
- 1 18-oz tube polenta
- 1 bell pepper, seeds removed (I used 1/2 yellow and 1/2 red)
- 1 tbs olive oil
- Roasted Red Pepper and Pepperoni Sauce
- 3 red bell peppers, seeds removed
- 1 shallot, peeled
- olive oil spray (I use my Misto)
- 4 oz turkey pepperoni
- 3 tbs balsamic vinegar
- 2 tbs olive oil
- 1 tbs basil pesto
- 1 tsp fresh rosemary, optional
- freshly ground black pepper
Preheat oven to 450F and line a baking sheet with foil. Cut all 4 peppers and shallot into quarters. Arrange in a single layer on the baking sheet and spray with oil. Roast, skin side up, until skin is blistered and browning, about 20 minutes.
Transfer vegetables to a bowl and cover with plastic wrap. Let sit 10 minutes to steam the skins. When cool enough to handle, peel skins of peppers and discard.
Add 3 bell peppers, shallot, turkey pepperoni, vinegar, 2 tbs olive oil, pesto, rosemary, and black pepper to a blender or food processor and blend until smooth. Set aside. Thinly slice remaining bell pepper and reserve.
While peppers are roasting, slice polenta into 8 approximately 1-inch discs. Heat 1 tbs olive oil in a skillet over high heat and pan fry polenta discs until brown and crispy, about 5-6 minutes per side.
Serve polenta with sauce. Garnish with roasted pepper slices.
Total Fat 14.6g
Saturated Fat 3.0g
Trans Fat 0.0g
Total Carbohydrates 28.1g
Dietary Fiber 3.8g
Weight Watchers Points: 6