Roasted Orange Peppers

Substitute cream cheese for the ricotta to make a tasty dip for a crudité platter.

Sun Oven Roasted Bell Pepper Pasta Sauce


1 onion, finely chopped

2 orange or yellow bell peppers, seeded and chopped

1 plum tomato, chopped

2 tablespoons olive oil

1/4 teaspoon salt

1/4 cup ricotta cheese

2 tablespoons flat leaf parsley, finely chopped

Freshly grated Parmesan cheese

1 pound fusilli pasta


Set Sun Oven out to preheat.

In a medium pot, toss the onion, peppers, and tomato with the oil and salt. Cover and cook in the Sun Oven until vegetables are very soft, about 1 hour. Transfer the cooked vegetables to blender; add the ricotta and puree until smooth.

Cook the pasta according to the package directions. Drain and put in a serving bowl. Pour the pureed vegetables over the pasta, tossing to coat. Sprinkle with the parsley and dust with Parmesan.

Makes 4 to 6 servings.

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