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