Serve hot or cold.
Heat the oil in a Dutch oven. Add onion and cook until they begin to soften, about 3-4 minutes. Add garlic and cook another minute. Add wine and cook down to about one tablespoon. Add peppers, stock and spices. Bring just to boil, lower heat, cover and simmer until peppers are tender, about 30 minutes. Puree in food processor, until smooth. Top with a tablespoon or yogurt and a sprinkle of thyme. Recipe contains 6 grams of protein, 4 grams of fat and 25 grams of carbohydrate.