Red Bell Pepper Cream Sauce Recipes

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
• Bake for 20-30 minutes, or until the skin blackens.
• Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
• Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
• To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
• Serve either chilled or heated up.
• Enjoy!

ROASTED RED PEPPER SAUCE

Steps:

• Place all ingredients except yogurt or sour cream into a food processor or blender; puree until smooth. Place the mixture into a microwave-safe dish and heat for 2 minutes on medium-high. Stir and serve over Savory Corn Griddle

RED PEPPER CREAM SAUCE

Steps:

• Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
• Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

SMOKED RED PEPPER SAUCE

Steps:

• Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
• Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.

RED BELL PEPPER CREAM SAUCE

Steps:

• Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)

RED BELL PEPPER STUFFED CHICKEN WITH WHITE CREAM SAUCE

Steps:

• Roast the red peppers until blackened. Place the peppers in a bowl & cover with wrap to generate steam for approximately 5 to 10 minutes. Remove the blackened skin and seeds. Cut each red pepper into thirds.
• Cut the chicken in half horizontally almost but not all the way through. Open the chicken like a book and season with salt and pepper.
• Place a slice of roasted red pepper onto one side of the opened chicken breast. Top each with 2 basil leaves. Sprinkle with cheese. Fold the other side of the chicken over creating a bundle. Secure the chicken bundle with three pieces of string.
• In a large non-stick pan, heat half of the olive oil over medium heat. Add the chicken and cover. Cook for approximately 7 minutes per side or until no longer pink inside.
• Remove to plate and remove strings.
• Add the remaining oil to pan, and cook the garlic and shallots until softened.
• Stir in wine and boil for 3 minutes.
• Stir in whipping cream. Season with salt and pepper. Simmer for 5 minutes or until thickened enough to coat the back of a spoon.
• Return chicken to the pan, turn the chicken to coat while reheating.
• Remove the chicken to individual plates. Spoon the white cream sauce over the chicken and garnish with fresh juliened basil.

ROASTED PEPPER SAUCE

Steps:

• Preheat oven to 425 degrees. Lightly oil a baking sheet. Combine the tomatoes, red pepper, and garlic on prepared baking sheet. Drizzle with 6 tablespoons oil. Sprinkle with salt and pepper; toss to combine. Roast until vegetables are soft, and brown around the edges, 45 to 50 minutes. Squeeze garlic pulp from skins; discard skins.
• Transfer vegetables to the bowl of a food processor. Process until smooth.
• Heat remaining 2 tablespoons oil in a medium saucepan over low heat. Add vegetable mixture, thyme, and vinegar and cook until heated through. Taste and adjust for seasoning.

SWEET RED-PEPPER SAUCE

Steps:

• Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
• Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
• Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

RED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
• Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

SIMPLE ROASTED RED PEPPER CREAM SAUCE

Steps:

• Peppers -- Simply add the peppers to a food processor and puree.
• Sauce -- In a small sauce pan, add the cream, peppers and simmer on medium low for about 15-20 minutes. It will naturally thicken. Season with salt and pepper.