Remove stems and seeds from bell peppers. Cut bell peppers into ½ inch pieces.
Put all ingredients in a large pot. Cook on medium to medium-high heat for 5 minutes, then partially cover with a lid and reduce to medium-low heat for 40 minutes, stirring occasionally.
When the bell peppers are soft and fragrant, turn off heat and let cool slightly.
Transfer the full contents of the pot to a blender. Blend until smooth. If need be, blend in two batches.
Recipe Notes
Notes:
When cutting the bell pepper, smaller pieces are better than larger pieces.
Serving Suggestions:
Serve over pasta or zucchini noodles.
Serve with lentil balls, meatballs, grilled chicken, shrimp, or scallops.