Bell Pepper Cream

Name: Bell Pepper Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 0
Ingredients: Red peppers 14.1 oz; Cluster tomatoes 0.6 lb; Garlic 1 clove; Extra virgin olive oil 1.7 tbsp; Basil to taste; Fine salt to taste; Black pepper to taste

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Cost: Average

PRESENTATION

If you are a fan of bell pepper recipes, take out your notebook and jot down this recipe: only 4 ingredients for the bell pepper cream! Bell peppers, tomatoes, oil, basil (garlic, salt, and pepper to taste, we used them!). It will become one of your favorites thanks to its silky texture and enveloping flavor. The bell pepper cream will be a great ally in the kitchen to use as a condiment to enrich many dishes. For example, you could use it to dress a pasta dish or enhance your sandwiches, flatbreads, and bruschetta for a fantastic summer lunch! Making this bell pepper cream is very simple; we chose to cook the bell peppers in a pan to avoid long oven cooking times and make this preparation even faster! Discover how easy it is to prepare and enrich it with the herbs, spices, or cheeses you love most to get an original cream that fully satisfies your taste!

And if you enjoyed this recipe, also try:

Pasta with Bell Pepper Cream
Penne with Bell Peppers
Pasta with Bell Pepper and Ricotta Cream
Bell Pepper and Goat Cheese Pesto

INGREDIENTS: Red peppers 14.1 oz (400 g); Cluster tomatoes 0.6 lb (250 g); Garlic 1 clove; Extra virgin olive oil 1.7 tbsp (25 g); Basil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Bell Pepper Cream

To prepare the bell pepper cream, start with the peppers. Clean them by removing the stem, then cut them in half lengthwise and remove the seeds and internal filaments 1. Then cut them into cubes 2. Clean the tomatoes as well, cut them in half 3, and remove the stem part.

Next, cut the tomatoes into cubes 4. Pour the oil into a pan, add a whole garlic clove 5, and let it sauté. Then add the bell peppers and tomatoes 6, and season with salt.

Flavor with a few roughly chopped basil leaves 7 and cook over medium heat with the lid on for 15 minutes, stirring occasionally. When the bell peppers are cooked, remove the garlic clove and transfer them to a tall container. Blend with an immersion mixer 8 until you get a thick and velvety cream. Transfer the bell pepper cream to a jar 9 and store it in the refrigerator until use.