I have big plans for this summer. Amongst the detailed list found here, I’m on this never-ending mission to try new recipes and foods. With the beautiful summer weather we’ve been having, I want to spend as much time as possible out of doors, soaking up the delicious weather with my sweet family. Therefore I don’t want to spend all my time in the kitchen prepping meals! Do y’all agree? Mezzetta Peppers makes this possible, you guys.
Pasta. Spaghetti. Tortellini. Noodles. Macaroni. What comes to mind?
If you’re like me, bolognaise immediately jumps to mind. Rich, tomato-ey, flavorsome, comforting bolognaise. If you’re feeling fancy, you may even add in some peas and corn and finely diced veggies.
I’m going to go out on a limb and say that bolognaise is the staple food for time-poor, money-deprived people like myself. University students, those holding down full time positions and busy mothers especially. I mean, who can blame them? Pasta bolognaise is probably the easiest and cheapest meal to make, and it often makes one big pot which means multiple meals are taken care of.
But – and if you’re like me – I like change. And flavor. And ease.
This roasted red pepper alfredo ticks all boxes: it’s creamy, easy, flavorsome and makes a big pot, meaning your meals for the rest of the week will be taken care of. It’s got your carbs, protein and veggies – though you’d never tell. Made using Mezzetta Peppers, the sauce is the heart of this recipe and is unbelievably creamy and flavorsome. Because your veggies are pureed, getting your kids to eat them will not be a problem. The peppers will even give your dish a glorious red/pink color!
I recommend using Mezzetta’s Bell Peppers as they’re flame roasted and packed within twenty four hours of harvest. Fresh goodness straight from a jar!
Say goodbye to boring bolognaise and hellooo to this creamy red pepper and chicken alfredo! This recipe is a big winner here.