Red Pepper Cream Sauce

Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering stirring occasionally until the cream reduces to about 1 cup about 30 minutes. Remove from heat and stir in the paprika lemon juice salt white pepper and cayenne pepper.

Pour the sauce into a blender. Hold the lid firmly with a towel while blending using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.