Recipe by SKAPINO
"A tasty sauce made from red bell peppers that goes very well over chicken as well as fish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red bell peppers, seeded and chopped
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.
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.
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.
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.
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.
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!
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Bell Pepper Coulis
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 153
** Calories from Fat: 86
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick-and-easy hummus with red bell peppers.
Turn scallops and leftover potatoes into an easy, impressive meal.
See how to make summer’s ideal side dish starring zucchini and yellow squash.