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Pan-Roasted Peppers

Savory Pan-Roasted Peppers in Creamy Garlic Delight

This Pan-Roasted Peppers dish combines sweet peppers with garlic for an irresistible side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 3 peppers Sweet Peppers Red, yellow, or green; sliced into quarters and seeds removed.
For the Sauce
  • 3 cloves Garlic Fresh minced.
  • 2 tablespoons Olive Oil Can be substituted with preferred cooking oil.
  • 1/2 cup Half and Half or Heavy Cream Use milk for a lighter option.
  • 1/4 teaspoon Crushed Red Pepper Optional, adjust for desired spice level.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Wash the sweet peppers thoroughly. Slice into quarters, removing seeds.
  2. Heat olive oil in a large skillet over medium heat. Add sliced peppers and sauté for 5 to 7 minutes until softened.
  3. Add minced garlic to the skillet and cook for an additional 1 to 2 minutes.
  4. Pour in half and half or heavy cream, stirring for 2 to 3 minutes until the sauce thickens.
  5. Season with salt, pepper, or crushed red pepper. Serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 120mgCalcium: 30mgIron: 1mg

Notes

For the best flavor, choose fresh, firm peppers and avoid overcrowding the skillet to ensure proper roasting.

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