Roasted Red Peppers Cheese and Garlic Sauce
Tender roasted peppers in a decadent heavy cream and cheese and garlic sauce.
Ingredients
- 4 red bull horn's peppers (about 1.5 lbs / 600 g) large; or red bell peppers
- 1-2 tablespoons butter
- 2 garlic cloves minced, or ½ teaspoon garlic powder
- 3.5 ounces heavy cream
- 1.5 ounces Edam cheese minced or (preferably) grated; or Trappist, or another mild hard cheese
- salt to taste
Instructions
- Preheat oven to 430°F (220°C).
- Place peppers on a baking sheet or a pan, leaving some space in between each. Roast for about 25 minutes, then turn them around. Continue roasting for another 20 minutes, checking on them once or twice, and flipping them on different sides so they are evenly roasted. Take them out after about 40-50 minutes of total roasting.
- Place roasted peppers in a plastic bag and tie it tightly. Let the peppers rest for about 15-20 minutes. (This will make them easy to peel.) Take them out, peel them, and discard seeds and stems. Cut into 1-2 inch strips.
- In a deep pan, heat butter over medium temperature. Add garlic. Simmer and stir for a minute. Add heavy cream and salt. Continue simmering and stirring for another minute. Add cheese. Again simmer and stir for an additional few minutes. Finally, add peppers, stir, simmer, and bring to a boil. Remove from heat.
- Serve pepper sauce hot to warm as a side, with bread, or by itself.Store in the fridge for up to 24 hours in an airtight container.Reheat (preferably) on a stovetop, or in a microwave. As the sauce thickens in the fridge, add a few tablespoons of milk or heavy cream when reheating, and stir well. Do not freeze.
Video
Notes
- Time
Nutrition
Serving: 1of 3Calories: 269kcalCarbohydrates: 7.5gProtein: 6.3gFat: 25g
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