Red Bell Pepper Coulis Recipe - Allrecipes.com
Red Bell Pepper Coulis Recipe
  • READY IN 25 mins

Red Bell Pepper Coulis

Recipe by  

"A tasty sauce made from red bell peppers that goes very well over chicken as well as fish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
  2. When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2011

It's not often I'm this impressed when I try a new recipe. I often rate the recipes I try highly, with five stars, but it's difficult to differentiate when something I try is even better than that. This one is. I was tempted to used roasted red peppers for this, thinking the fresh red bell peppers wouldn’t provide enough flavor. Wrong. I added some fresh minced garlic for complexity and depth but other than that I didn’t deviate from the recipe and, other than adding salt and pepper, won’t the next time I make this either. Interestingly, it was equally as delicious without the sour cream as it was with it. I served this with “Simply Parmesan Chicken,” recipe also from this site, and linguine, but the possibilities for using this are endless.

 
Most Helpful Critical Review
Jan 27, 2008

We didn't get why this was rated 5 stars so many times. Maybe I did something wrong? I used garlic instead of shallots but besides that we did everything according to the recipe. We don't have a blender so we used a mini food processor which made it pretty smooth. I think the main thing we didn't like was that it had little flavor. We put it over Orange Roughy. It needs something but I don't know what.

 
Jul 03, 2006

I was pleasantly surprised by this sauce. The only change I made was adding 3 cloves of garlic (I may add more next time). Once the sauce was pureed, I poured it back into the pan and tossed in some cooked jumbo shrimp for two or three minutes and served it over rice with a side of steamed green beans. This was a nice change from the usual cream sauces and not as heavy.

 
Jan 20, 2007

This was great! As recommended, I added 3 cloves of garlic and did not have sour cream so used dairy cream instead and it was wondeful! I served over white fish and it was a big hit at dinner last night.

 
Mar 04, 2005

Wow!This had a great taste and great color presenation. I added more sour cream for a more creamier taste. I served this over chicken.

 
Feb 05, 2006

Absolutely scrumpdillyishush! This tasted like a roasted red pepper sauce without the work of roasting and peeling. I will never roast them again. This was very tasty!

 
Oct 01, 2008

This sauce is absolutely incredible, and healthy too! I added a little garlic to the recipe, and used very low sodium chicken stock and light sour cream. I ended up placing the sauce on top of baked skinless boneless chicken breasts. The meal was perfect in every way, and looked so gourmet.

 
Apr 28, 2008

I made this with leeks and sauteed the veggies in some basil flavored olive oil. Then I poured it over some grilled chicken. My husband and I thought it was great. Next time I'll try it with some fish! Thanks!!

 

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Nutrition

  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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