Chef Shannon Smith has a recipe for yellow pepper herb sauce.
2 large yellow bell peppers
1 clove garlic, chopped
1/4 cup chopped fresh cilantro leaves
4 or 5 basil leaves, torn
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Place peppers on a baking sheet and roast for 40-45 minutes, until skin is blistered and starting to brown. Remove from oven and cool completely. Remove skins, stems, and seeds; then cut into strips. In a food processor or blender, add the peppers and remaining ingredients except olive oil, and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.