Red Bell Pepper Coulis

Red Bell Pepper Coulis

17 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
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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Adjust Servings

Original recipe yields 4 servings



  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 (17)

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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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Caramelized Red Bell Peppers and Onions


next recipe:

Red Pepper and Onion Relish