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Flawlessly roasted, tender red bull's horn peppers in heavy cream-plus-cheese white sauce... This peppers sauce recipe is achieved by first roasting peppers (you can use bell peppers instead of Italian bull horn peppers) to a soft perfection, and then simmered in heavy cream, garlic and cheese. How perfect is this side dish?

Roasted Red Peppers in White Sauce

5 from 2 votes
Cook Time 50 minutes
Total Time 50 minutes
Course Side Dish
Servings 4


  • 2 pounds red bull horn's peppers or red bell peppers, washed, cored and seeded
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • 5 ounces heavy cream
  • 1.5 ounces Edam cheese or Trappist, grated
  • ½ teaspoon salt


  • Heat oven to 485°F.
  • Cover a pan sheet with foil and place peppers on it leaving a little bit of space in between. Roast for a total of 20 to 25 minutes. Check a couple of times, and turn peppers around halfway through. Take out when you notice the skin wrinkling, and the peppers charring a bit.
  • Place peppers in a bag and close it for 10-15 minutes. Peel and cut into 2-3 inch strips.
  • In a deep pan, heat up butter on medium temperature. Add garlic and simmer and stir for a minute. Add heavy cream and salt and continue simmering and stirring a few more minutes. Add cheese and again simmer and stir for a couple of minutes. At the end add peppers, stir, simmer and bring to a boil. Remove off heat and serve warm.


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