Roasted Red Pepper Cream Sauce – a delicious recipe with red bell peppers, garlic, fresh basil, extra virgin olive oil, Romano cheese, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3
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.
4
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.
258
kcal
Calories
25
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large red bell peppers, 2 tablespoons minced garlic, 1/4 cup fresh basil, 3 tablespoons extra virgin olive oil, and more.
Yes, Roasted Red Pepper Cream Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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