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Sweet Pan Roasted Peppers with Garlic Infused Sauce

Sweet Pan Roasted Peppers with Garlic Infused Sauce

Course Side Dish
Cuisine Serbian
Keyword side dish,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 Tbsp. Olive oil
  • 1 lbs. Sweet Peppers, small
  • 1/4 tsp. Sea Salt /or to taste
  • 3 Garlic cloves minced
  • 1/2 cup Sour Cream
  • 1/2 cup Half and Half
  • 1 Tbsp. Unsalted Butter
  • 1/4 tsp. Crushed Red Pepper

ROUX:

  • 1 tbsp. Flour
  • Splash of cold water
  • Mix until smooth in texture and add as needed to make the sauce thicker.

GARNISH:

  • Dash Dry Parsley

Instructions

  1. Heat the pan with oil on medium-high temperature. Prepare peppers ahead by washing and pierce them with a knife on one place to prevent from bursting, and they cook much faster. They will start smoking fast in the hot pan. Keep moving peppers and turning them around so each side could get a nice color -Brownish or deep golden.
  2. Turn down the heat to a lower temp and put in the minced garlic. Season with a good pinch of salt.
  3. Cook for the next minute on low so the garlic gets their flavor out.
  4. Find fitted lid for the pan or skillet and measure about 2 tablespoons of water.
  5. Turn the heat to medium again, pour the water and immediately close with a lid tightly. Let the peppers get steamed up for about 4 to 5 minutes and they will get softer.
  6. Mix together sour cream and a half and a half until well combined and smooth.
  7. Pour the sauce into the skillet and stir.
  8. Add butter and crushed chili pepper; keep stirring around the peppers.
  9. Lastly, mix together Roux by adding in a bowl 1 tablespoon of flour and add just a splash of water, mix very well until the texture is smooth, no lumps. The texture needs to be thick, but still pourable.
  10. Pour slowly into the skillet and keep stirring. Now, you do not need to use the whole Roux, if the sauce is thick enough, discard Roux if you have any left.

  11. Garnish it with dry parsley and serve immediately.

Recipe Notes

You can use any peppers, sweet or spice and of course any color that you desire. However, if you use regular sized peppers than you will need to slice them at least in quarters and take the seeds out, and more time until they can get softer.

You do NOT have to use any Crushed red pepper or anything spicy if you cannot handle or don't like spicy food. It is optional, and you are in control how much is too much.

If you don't have half and half or heavy whipped cream just use milk. It works fine with milk because when you are using roux it will become creamy.