Check out the recipe below. Adding yellow peppers to it might make it similar. Here is a link that might be useful: Onion Panade

I really like Cooking Light. There are some really good recipes. I just decrease my "fat" called for or mainly I use lots of fresh herbs to help with the flavor. Here is a google search on Low Fat Recipe Websites. Also think about quinoa. It is great. Some of the wonderful reasons to eat it, i.e. it taste good, is healthy for you, is gluten free, is high in protein, is a versatile grain for many dishes, is relatively inexpensive, etc. Here is a webpage with some Quinoa Recipes.

Carol heres one for you if you like italian sauces I make up a big batch of this tomato sauce and freeze it in serving sized containers. You can use any vegetables that you have on hand 1 large onion clove garlic crushed stick of celery small green capsicum small red capsicum mushrooms carrot, brocoli large tin crushed tomatoes couple of spoons of tomato paste bottle or tin of tomatoe puree chicken stock cube herbs fresh or dry It doesn't matter if you chop them up fine or chunky, its up to you and what you prefer Start with the onion and garlic in a big pan with no oil, sweat them, just stir it till onion is clear then add the other vegetables till combined and stir to stop them sticking Add the crumbled stock cube tomatoes and tomato paste and puree and allow to simmer with lid on pan for an hour or so. Take lid of pan and continue to simmer until sauce thickens stirring occasionally. When done you cook up some pasta 10 minutes only drain put it in the base of a deep baking pan. Put leftover chicken on top then the sauce on top and bake in mod oven for 15 minutes. No fat at all except whats in the chicken! Also grated low fat cheese sprinkled on top before baking if desired and you can use this with veal and other left overs or just use the sauce on its own for a vegi meal.

Gina -- I use the same amount of applesauce as the oil, butter, or margarine the recipe calls for, and it works well. Instead of being DRY, the cake/bread is SPONGIER than the oil version. Here's what i did with a PUMPKIN BARS recipe: subbed applesauce for oil [1 c.] subbed sweet 'n low for sugar [2c.] used only the whites of 4 eggs Did not add the optional nuts or raisins. Did not frost it. Baked it in loaf pan. It is WONDERFUL. My whole family loves it. Gotta make some more. Original recipe follows w/ original ingred., which i made for SIL's birthday in pyrex dish. Believe it or not, I PREFER the sugarless version! PUMPKIN RAISIN BARS 2 c. all-purp flour 1/2 t. salt, ditto cloves 2 c. sugar 1 c. oil 2 t. baking powder 4 eggs 1 t. baking soda 15-oz can [2 c.] pumpkin 1 t. CINNAMON 1/2 c. nuts 1/2 c. raisins 1 t. NUTMEG I probably increased the spices -- i like Allspice -- but made subs as i told you for the bad stuff. GOOD LUCK! chery-va