These sautéed sweet mini peppers in a garlic cream sauce will blow your mind! Smoky & sweet peppers smothered in an aromatic, savory, cheesy sauce that’s perfect for mopping up with french bread.
Garlic Cream Sauce + Mini Peppers = A Perfect Match
We make homemade creamy garlic sauce all the time (usually in the form of alfredo) and it’s one of our favorite recipes. I love finding new ways to serve it differently. This recipe is unique way to use everyone’s favorite cheesy sauce!
The peppers get all smoky and caramelized when you brown them, and the flavor from the peppers enhances the cream sauce in the best way.
What can I do with all my sweet peppers?
If you have a bunch of sweet peppers on hand and don’t know how to use them, this recipe is sure to impress your loved ones. It’s fancy enough to serve as an appetizer or party food, and easy enough for a quick low-key meatless meal with a side salad.
There are lots of ways to use sweet mini peppers, but this recipe is my personal favorite! It’s a total explosion of flavor.
Are mini sweet peppers the same as bell peppers?
Yes, they are very similar. Mini peppers are basically a smaller version of bell peppers, but they have a sweeter flavor. Plus, they are so fun to cook with!
Have you seen these 1 lb. packages of mini peppers at your local grocery store? Grab some next time you see them! My favorite brand is Pure Flavor Aurora Bites Mini Sweet Peppers. You can find them in most supermarkets.
What are mini peppers good for? What do you eat mini peppers with?
Mini peppers are so versatile and I love to add them as a quick side dish in lunchboxes or snacks. You can eat them with anything, and they’re great with dipping sauces like ranch or hummus. But, my favorite way to use them is in cooking.
When you cook the mini peppers, it enhances their sweetness and adds a lovely depth of flavor to just about any dish! This recipe in particular makes the peppers shine so bright.
Mini Sweet Peppers Nutrition
Not only do they taste great, mini peppers are super good for you.
- High amounts of Vitamin C
- Rich in antioxidants
- Source of vitamin A and fiber
All about the garlic cream sauce
Honestly, this garlic cream sauce is what really takes this recipe over the top! Tons of garlic along with butter, bone broth, sour cream, and Parmesan create an ultra decadent experience.
Our favorite way to eat this is spread on top of french bread or homemade sourdough. Then, use the bread to mop up all the leftover creamy sauce. Oh my.
This is also perfect served over pasta – it’s very similar to an alfredo sauce. Just slice the peppers into rings instead of leaving them whole if you plan to serve with pasta.
More Peppers Recipes to Try
How to Make Sautéed Mini Peppers in Garlic Cream Sauce
First, heat a large skillet on medium heat and add butter. While it’s heating, prep the peppers.
Wash and dry the peppers, then pierce each pepper with a knife to ensure they don’t burst while cooking. Add the peppers to the hot pan. Allow to cook for a couple of mintues, then flip when starting to brown. Keep moving the peppers around in the pan until they get golden brown and caramelized on all sides. You could also use a grill if you prefer.
Reduce heat to medium low and add minced garlic, a nice pinch of salt, and the red pepper flakes. Cook for a minute or so until garlic is fragrant.
Add a splash of water to the pan and cover with a lid. Allow the peppers to cook for a few additional minutes until soft.
While they cook, make the slurry. To a large mason jar, add broth, sour cream, half & half, and 1 tablespoon of flour or other thickener. Shake the jar thoroughly until everything is combined to form a “slurry.”
Pour the slurry into the hot skillet with the peppers. Add Parmesan cheese and stir until the sauce is melty and smooth. Season with extra salt & pepper to taste.
Garnish with fresh or dried parsley and serve with pasta or atop crusty bread. We like putting a large pepper on a slice of bread, then adding a spoonful of cream sauce on top. And of course, use the bread crust to mop up any leftover sauce on the plate. Yes!
Smoky sautéed sweet mini peppers are smothered in a savory, cheesy, garlic cream sauce that's perfect for mopping up with french bread.
- 1 lb. sweet mini peppers (like Pure Flavor Aurora Bites)
- 2 Tablespoons butter
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup sour cream
- 1/2 cup half & half
- 1 Tablespoon flour (or other thickener)
- 1/2 cup bone broth
- 1/2 cup Parmesan cheese
- Fresh or dried parsley, optional
- Salt & pepper, to taste
1. Heat butter in a large skillet on medium high heat. Wash & dry peppers and pierce with a knife to keep them from bursting while cooking.
2. When skillet is hot, add peppers and cook until they reach a nice brown color. Keep flipping the peppers and moving them around in the pan so they get browned all over.
3. Reduce heat to medium low and add minced garlic, red pepper flakes and a pinch of salt. Cook for a minute or so until fragrant.
4. Add a splash of water to the pan and cover with a lid. Allow the peppers to cook for a few additional minutes until soft.
5. In a large jar, add the following: bone broth, sour cream, half & half, and flour. Shake well until smooth create a slurry.
6. Pour the sauce into the skillet. Sprinkle in Parmesan cheese and stir until sauce is smooth and melted. Season with additional salt & pepper to taste.
7. Garnish with fresh or dried parsley and serve with crusty bread or over pasta.
Amount Per Serving: Calories: 167Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 293mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 5g
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