Roasted Red Pepper Cream

Roasted Red Pepper Cream

Prep Time: 30 Minutes

Yields: 6 Servings


3 roasted red bell peppers

¾ cup heavy whipping cream

1 tsp paprika

½ cup grated Parmesan cheese

salt and cayenne pepper to taste

granulated garlic to taste


To roast bell peppers, place whole peppers directly over open flame or under broiler. Turn frequently until skin blisters and blackens on all sides. Remove and place into a brown paper bag, seal tightly and let stand 10–15 minutes. Peel blistered skin from pepper under cold running water. Seed and dice peppers then set aside. NOTE: Peppers may also be blackened on a cookie sheet in a 400°F oven. In the bowl of a food processor, add all ingredients and purée until smooth. Transfer mixture to a 10-inch skillet and reduce over high heat by 25 percent or until sauce coats the back of a spoon, whisking constantly. Adjust seasonings to taste if necessary.