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Roasted Red Pepper Sauce

Roasted Red Pepper Sauce is a fabulous versatile sauce that can go on just about anything. It's a wonderful replacement for tomato sauce and pairs wonderfully with your pasta dishes.

Here I used it as an accent sauce for my pan-seared chicken breast. You can use red pepper sauce to replace pizza sauce, use it as a dipping sauce for veggies, use it to top your favorite egg dishes, and it can even be used to top fajitas and tacos. The possibilities are endless!

This is an easy recipe that will spruce up any protein that you are cooking. If you decide to make this recipe let me know in the comments how/ if you like it!


4 Red Bell Peppers, Cut in half and seeded

2 Shallots, sliced

5 Garlic Cloves, peeled

1/3 Cup Grated Parmesan Cheese

Extra Virgin Olive Oil

Salt and Pepper to taste

*For a creamier sauce add 1/4 cup of heavy cream.


  1. Preheat the oven to 425 degrees

  2. Place your red bell pepper half side down on a lined baking sheet.

  3. Add the shallots and garlic

  4. Drizzle vegetables with olive oil and season to taste with salt & pepper

  5. Place in oven for 20 minutes.

  6. When ready remove it from the oven and let it cool

  7. Once cooled remove the skin fro

m the bell peppers and place all of the veggies in a blender. Blend until smooth.

  1. Store in an airtight container.

Your sauce is ready to use if you like it prepared this way or feel free to modify it to your liking.


When I prepared this for my pan-seared chicken breast above, I added the sauce to the same pan I seared my chicken in. I added fresh thyme, balsamic vinegar, and salt & pepper, then let simmer for 8 minutes.

*See the recipe video below for more information on how to prepare this sauce.

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Watch My Roasted Red Pepper Sauce Recipe Video


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