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Recipe Detail Page
Creamed Peppers
Autumn 2022
Prepping a large quantity of roasted peppers is a pain, but once you’ve got that done (and it can be done days in advance), this over-the-top side dish takes just minutes to pull together. If you like creamed spinach, you’ll love this. And the deep, rich flavours are pretty great mixed and mingled on the plate with the other dishes in this menu. Don’t be tempted to purchase already roasted peppers in a jar—they’re too vinegary and won’t work here. 8 large red, yellow or orange bell peppers.
Serves 8
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1 onion, thinly sliced
2 cloves garlic, finely chopped
3/4 cup (175 mL) whipping cream
1/4 cup (60 mL) cream cheese
1/4 tsp (1 mL) ground nutmeg
Salt and freshly ground black pepper
1 cup (250 mL) French’s Crispy Fried Onions
1. Line a large baking sheet with foil; arrange peppers on sheet. Broil, flipping from time to time, until blackened all over. Remove to a large heatproof bowl, cover and let stand 1 hour or until cool enough to handle.
2. Working one pepper at a time, remove and discard skin. Pull out and discard stem, open up pepper and scrape out the seeds. Cut pepper into 1-inch (2.5-cm) strips and transfer to a clean bowl. Repeat with remaining peppers. (Peppers can be kept covered and refrigerated up to 3 days.)
3. Heat oil and butter in a medium skillet over medium-low. Add onion and cook until softened, about 8 minutes. Stir in garlic and cook another minute. Add peppers and any collected juices to pan. Stir in cream, cream cheese and nutmeg. Let boil 5 minutes or until somewhat thickened. Season to taste with salt and pepper, tip into a serving bowl and top with fried onions.
Serves 8
