Roasted Red Bell Pepper Sauce

Looking for a sauce that will jazz up your chicken or pasta dish? Look no further than this roasted red bell pepper sauce. I’m pretty sure it is my new favorite. I was actually eating it by the spoonful when my boyfriend (known as Chris from here on out) wasn’t looking. No, I am not kidding. We have been testing pizza recipes non-stop here in the ATX Gluten-Free kitchen. It was time for a change of pace this weekend, so we turned to America’s favorite animal protein (chicken), and took it to the next level. This sauce did just that, and I was actually excited to eat leftovers the next day. It seems with leftovers, you either love them or you hate them. This time I loved them!

Roasted Red Bell Pepper Sauce

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Makes 1 1/2 cups


  • 2 red bell peppers
  • 3 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup parmesan
  • 2 garlic cloves
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt


Start by slicing off the tops of the bed peppers and pulling out rims and seeds. Begin roasting the bell peppers either in the oven (high broil, turning periodically to char all sides), or directly over burner on stove top (char lightly all sides). Place roasted bell peppers in bowl, cover with saran wrap and let stand for 5 minutes. In a food processor, combine bell peppers with char on (for rustic flavor) or off, and the remaining ingredients. Pulse till a smooth consistency.


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