roasted red bell pepper sauce recipe

Written BySheba G Updated On
roasted red bell pepper sauce recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best roasted red bell pepper sauce recipe

I love making roasted red bell pepper sauce because it is so simple and packed with flavor. My kids ask for it on pasta and pizza all the time, and I feel good knowing it is full of vitamins from the peppers. This sauce is perfect for busy weeknights when you need something quick but still want a homemade touch. It also works great for meal prep since you can make a big batch and freeze it. The natural sweetness from roasting the peppers means you do not need to add sugar, which is a big win for me.

Roasted Red Bell Pepper Sauce

Roasted Red Bell Pepper Sauce

4.9 from 1515 votes

This is a smooth and creamy sauce made from roasted red bell peppers. It is naturally sweet and slightly smoky, perfect for pasta, pizza, or as a dip.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Sauce

4 large red bell peppers
3 cloves garlic, peeled
2 tablespoons olive oil
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)

👨‍🍳Directions

1Preheat oven to 425 degrees F.
2Cut the red bell peppers in half and remove the seeds and stems.
3Place the pepper halves skin side up on a baking sheet lined with foil. Add the garlic cloves.
4Roast for 25 to 30 minutes until the pepper skins are charred and blistered.
5Remove from oven and let cool slightly. Peel off the skins and discard.
6Add the roasted peppers, garlic, olive oil, salt, pepper, and smoked paprika to a blender. Blend until smooth.
7Pour the mixture into a small saucepan over medium heat. Stir in the heavy cream and Parmesan cheese.
8Cook for 3 to 5 minutes, stirring, until warmed through and slightly thickened. Serve immediately.

🔧Equipment

Baking sheet
Aluminum foil
Blender or food processor
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 30mg🧂Sodium: 480mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 5g

📝Notes

For a dairy free version, use coconut cream instead of heavy cream and skip the Parmesan.

Watch Video Of How Roasted Red Bell Pepper Sauce Works

This roasted red bell pepper sauce is a go to in my kitchen because it is easy, healthy, and everyone loves it. It works for a quick dinner or a family gathering, and it always gets compliments. Give it a try and I think you will agree it is a keeper.

❓ Frequently Asked Questions About Roasted Red Bell Pepper Sauce

1. Can I use jarred roasted red peppers instead of roasting my own?

Yes, you can use jarred roasted red peppers. Drain them well and pat dry to remove extra liquid. This will save you about 20 minutes of roasting time.

2. How do I store leftover roasted red pepper sauce?

Store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

3. What can I use this sauce on besides pasta?

This sauce is great on pizza, as a dip for breadsticks, over grilled chicken, or even as a spread for sandwiches. It has a lot of uses.

4. Can I make this sauce vegan?

Yes, swap the heavy cream for full fat coconut milk or cashew cream. Omit the Parmesan or use a vegan alternative. The flavor will still be good.

5. Why do I need to peel the roasted peppers?

The skins can be tough and bitter. Peeling them gives you a smooth and creamy sauce. It is easy to do once the peppers are cool enough to handle.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts