Roasted bell peppers in a delicious cream sauce is a Moldovan dish that I grew up eating. This is a meal that will warm the soul, it’s packed with flavor and comfort. This recipe was passed down to my mom by my grandmother.
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Traditional food
Roasted bell peppers in a cream sauce is a traditional Moldovan recipe. My grandmother used to make this dish for special occasions. I grow bell peppers in my garden just to make this recipe! Made with simple and wholesome ingredient’s, this roasted red bell pepper dish is comforting, delicious, and makes for the perfect weeknight dinner!
Ingredients to make roasted bell peppers in a cream sauce:
- 1,000 grams roasted red bell peppers ( about 9 medium peppers)
- 1 onion
- 1 large tomato
- 3 tbl roasted flour or chicken gravy
- 150 grams heavy cream (2/3 cup)
- 1/2 cup water
- 2 1/2 tsp salt
- 2 tbl oil
Tools you may need
- 6 quart pot
- mixing spoon
- knife
- cutting board
- baking sheet
- foil
How to roast bell peppers
Start by lining a baking sheet with foil. Place red bell peppers on the sheet and bake in the oven at 400F for 20 minutes, Take the peppers out of the oven. Then flip the bell peppers to the side that isn’t roasted yet. Bake for another 20 minutes.
Once the bell peppers are done baking, take it out of the oven. Let it cool down a little, you don’t want it too hot to handle. Peel the skins off the peppers. Take the cores off but do not get rid of the seeds. The seeds hold lots of flavor and they have many health benefits!
Cut the roasted bell peppers into 4 then in half to get the perfect bite sizes. Keep the liquid that the peppers released while they were roasting. You will add this to the dish later
How to make the creamy sauce
Chop the onion into small cubes. Place a pan on a medium heat and to the pan add 2 tbl cooking oil ( I use light olive oil) Add the onions to the pan and sauté for 10 minutes on medium low until the onions are translucent.
Add the roasted flour or the chicken gravy to the onions, give it a good mix. Continue to cook for 2 minutes.
How to make roasted flour: Place 3 table spoons of flour to a small pan, heat it up on a stove on medium low heat for a few minutes, till the flour is lightly golden. Stir the entire time. My grandmother used flour in this recipe, my mother started using chicken gravy just 15 years ago. I have tried both, and both are equally delicious!
Once the flour or gravy has been incorporated, add the chopped tomato, Cook down the tomato for 4 minutes on medium heat. Stir occasionally to prevent burning.
Then pour the liquid that you saved earlier from the bell peppers into the pot. Next add the chopped bell peppers, and simmer for 10 minutes.
After the bell peppers had a chance to simmer with the onion and tomato, add water and cream. Add 1 tsp of salt at a time, taste then add the rest if needed. Continue to simmer for another 5 minutes.
And its done! Enjoy roasted bell peppers in a cream sauce as a side, or a meal on its own. Which is what we usually do! Our favorite way to eat peppers is to dip the best homemade sourdough bread directly into our bowls, its so good! trust me on this one!
We also enjoy this dish as a side to meat, or with mashed potato’s, noodles, or whatever your heart desires! Roasted bell peppers go with anything.
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Roasted bell peppers in a cream sauce
Equipment
- 6 quart pot
- mixing spoon
- knife and a cutting board
- baking sheet
- foil
Ingredients
- 1,000 grams roasted bell peppers (about 9 bell peppers)
- 1 onion
- 1 large tomato
- 3 tbl roasted flour or chicken gravy
- 2 1/2 tsp salt
- 150 grams heavy cream (2/3 cup)
- 1/2 cup water
Instructions
- START BY ROASTING THE BELL PEPPERSStart by lining a baking sheet with foil. Place red bell peppers on the sheet and bake in the oven at 400F for 20 minutes, Take the peppers out of the oven. Then flip the bell peppers to the side that isn’t roasted yet. Bake for another 20 minutes.
- Once the bell peppers are done baking, take it out of the oven. Let it cool down a little, you don’t want it too hot to handle. Peel the skins off the peppers. Take the cores off but do not get rid of the seeds. The seeds hold lots of flavor and they have many health benefits!
- Cut the roasted bell peppers into 4 then in half to get the perfect bite sizes. Keep the liquid that the peppers released while they were roasting. You will add this to the dish later.
- HOW TO MAKE THE CREAMY SAUCEChop the onion into small cubes. Place a pan on a medium heat and to the pan add 2 tbl cooking oil ( I use light olive oil) Add the onions to the pan and sauté for 10 minutes on medium low until the onions are translucent.Add the roasted flour or the chicken gravy to the onions, give it a good mix. Continue to cook for 2 minutes.How to make roasted flour: Place 3 table spoons of flour to a small pan, heat it up on a stove on medium low heat for a few minutes, till the flour is lightly golden. Stir the entire time. My grandmother used flour in this recipe, my mother started using chicken gravy just 15 years ago. I have tried both, and both are equally are delicious!
- Once the flour or gravy has been incorporated, add the chopped tomato, Cook down the tomato for 4 minutes on medium heat. Stir occasionally to prevent burning.
- Then pour the liquid that you saved earlier from the bell peppers into the pot. Next add the chopped bell peppers, and simmer for 10 minutes.
- After the bell peppers had a chance to simmer with the onion and tomato, add water and cream. Add 1 tsp of salt at a time, taste then add the rest if needed. Continue to simmer for another 5 minutes.
- And its done! Enjoy roasted bell peppers in a cream sauce as a side, or a meal on its own. Which is what we usually do! Our favorite way to eat peppers is to dip the best homemade sourdough bread directly into our bowls, its so good! trust me on this one!
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