Low Histamine Creamy Red Pepper Sauce- gf, df

1 red bell pepper

¼ of a medium white onion (or 1/2 cup chopped onion)

1 tsp minced garlic

1 ½ tbsp extra light tasting olive oil

6 tbsp macadamia whipped cream (see recipe link below)

¼ cup low histamine vegetable stock (see recipe link below)

½ tsp salt

Histamine Level: 1

rated a 1 due to garlic. Omit garlic for a histamine level 0.

Preheat oven to 450° F, or use an air fryer set to 425 or 450°F.

Wash bell pepper, then slice into quarters. Cut your onion into quarters as well.

Add pepper & onion to your baking dish or air fryer basket. Toss with olive oil and minced garlic.

Bake in the oven for 25-30 min. Or cook in the air fryer for 10 min, stirring halfway through. If the peppers & onions are still crunchy after 10 min, cook for another 5.

Oven: Remove baking sheet and then cover with foil to let the veggies steam for 10 min.
Air Fryer: Leave the basket in the air fryer for 10 min after it's done baking.

While the veggies steam, add macadamia whipping cream, low histamine vegetable broth, and salt to a high speed blender. Then add the veggies and blend until pureed.

Serve over pasta and garnish with basil if desired. It pairs really well with sauteed chicken and steamed broccoli.

Freeze the extra sauce in serving sizes.

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Low Histamine Creamy Red Pepper Sauce- gf, df