Sweet Pepper Butter Recipe


The best sweet pepper butter recipe you will ever find in this post, sweetened with a variety of sugars and flavored with a combination of aromatic spices. If you have never tasted pepper butter, you’ve been missing out. Peppers have distinctive flavors, and when they are cooked it only gets better. There are so many ways love this flavor, but my favorite way is to eat it on toast.

Grilled Corn with Bell Pepper Butter

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings


Deselect All

6 ears corn

6 tablespoons Bell Pepper Butter, recipe follows, or use regular butter

Kosher salt and freshly ground black pepper

Bell Pepper Butter:

2 sticks butter

1/4 cup finely diced green bell peppers

1/4 cup finely diced orange bell peppers

1/4 cup finely diced red bell peppers

1/4 teaspoon freshly ground black pepper Add to Shopping List


  1. Preheat a grill.
  2. Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.

Bell Pepper Butter:

Yield: About 1 cup

  1. Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.

Bell Pepper Butter

  • Preparation15 min
  • Cooking45 min
  • Makes375 ml (1 1/2 cups)
  • FreezesYes
Quick Pickled Radishes


  • 8 red, yellow, or orange bell peppers, halved and seeded
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper
  • 2 tablespoons (30 ml) lemon juice


  • With the rack in the highest position, preheat the oven’s broiler.
  • Place the peppers on a baking sheet, skin side up. Brush with the oil and bake for 10 to 15 minutes or until the skin has blackened.
  • Place the peppers in an airtight container and let cool. Remove the skin.
  • In a food processor, purée the bell peppers until smooth and pour into a large microwave-safe glass bowl. Cover with a sheet of parchment paper and punch holes in the paper to allow steam to escape.
  • Cook in the microwave oven for about 30 minutes, on intensity 7, stirring every 10 minutes, until the mixture becomes very thick. Season with salt and pepper. Add the lemon juice. Spoon into 3 clean 125 ml (1/2 cup) jars.
  • Let cool. Loosely close the jars and refrigerate for up to two weeks. Serve with white fish.

Sautéed Garlic-Herb Bell Peppers

Garlic and herb sautéed bell pepper strips in a bowl

Prep:10 mins

Cook:6 mins

Total:16 mins

Servings:8 servings

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Colorful bell peppers are a wonderful ingredient for stews, salads, soups, rice, or pasta sauce, and are delicious on their own. Our recipe for sautéed bell peppers is an easy side dish for chicken, fish, pork, or beef, but also a great addition to an antipasto or a flavorful add-on to sandwiches, wraps, or even pizza. In this recipe, garlic and herbs add flavor to crispy strips of sautéed bell peppers. It’s a quick preparation that accentuates their natural sweetness. A few herbs, seasonings, and good-quality olive oil make a fantastic dish in less than 20 minutes.

Bell peppers are a great low-calorie vegetable, filled with vitamins C and A, and fiber. Just a 3-ounce serving of peppers has 66 milligrams of vitamin C—close to the daily recommendation of 75 milligrams for women and 90 milligrams for men.1 Healthy bell peppers come in a wide variety of colors, and while there’s not much difference in taste, a yellow or red bell pepper can add a splash of color to any recipe. Bell peppers are also labeled as “sweet peppers,” and they do in fact have a natural sweetness that heightens once cooked. But if you like spicy foods, you can always add a dash of chile to this recipe.

Serve these peppers as an appetizer alongside crusty Italian bread, and make bigger batches to freeze if you have a surplus of this delicious summer crop.

“If you like bell peppers, I totally recommend making this recipe. It’s a great appetizer/snack for summer days. Personally, I love fresh herbs, and the parsley and basil tasted great together. I also tried a splash of lemon juice at the end, and it really satisfied me.”

Garlic and herb sauteed bell peppers in a bowl next to crostini


  • 3 tablespoons olive oil
  • 2 large red bell peppers, cut into 1/2-inch strips
  • 2 large yellow bell peppers, cut into 1/2-inch strips
  • 2 cloves garlic, finely minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped parsley
  • 1 loaf Italian bread, sliced and toasted, optional

Steps to Make It

  1. Gather the ingredients.Ingredients for making garlic and herb sautéed bell pepper strips gathered
  2. In a large skillet, heat the olive oil over high heat.Oil heating in a skillet
  3. Add the pepper strips, and sauté for 4 to 5 minutes or until the peppers begin to soften.Sautéing red and yellow pepper strips in a skillet
  4. Turn down the heat to low and add the garlic, salt, and pepper. Sauté for 2 more minutes, being careful the garlic doesn’t brown as it will turn bitter.Pepper strips sautéing with garlic, salt, and pepper
  5. Turn off the heat and add the vinegar, basil, and parsley. Toss to combine.Fresh herbs added to the sautéed bell pepper strips
  6. Transfer to a bowl and allow to cool to room temperature.Garlic and herb sautéed bell pepper strips in a bowl
  7. Toss again before serving. Taste and adjust the seasoning if needed. Serve with toasted bread if desired.Ready to serve garlic and herb sautéed bell pepper strips

Are All Bell Peppers Green?

Yes. All bell peppers start out green. The color changes depending on how long they’re left to mature on the plant. So, they go from green to yellow to orange to red. For storage purposes, green peppers have a longer life because they’re less ripe. Yellow, orange, and red peppers are already more mature and will go bad faster.

Choose, Prep, and Cut Bell Peppers

To enjoy the best texture and flavor from the peppers in any of your favorite recipes:

  • Choose bell peppers that have firm flesh and smooth skin.
  • Avoid purchasing bell peppers that have bruises, soft spots, or wrinkles, since they are past their prime.
  • Discard peppers if the stem seems loose and there is softness around it.

The easiest way to prep your peppers for strips or small pieces is to:

  • Rinse well all the peppers.
  • Pat them dry with paper towels.
  • Cut them in half and pull the halves apart.
  • Take out and discard the seeds, stem, and inner membranes.
  • Cut into strips by slicing them on the longer side, and then turn and slice them on the shorter end to make smaller pieces if needed.

For peppers that will be used for stuffed recipes:

  • Core peppers by halving them and scooping the seeds with a spoon or an ice-cream scooper.


Okay, so this recipe is pretty expensive. I’ll admit that up front. BUT I had almost an entire jar of roasted red peppers leftover from my hummus making extravaganza last week, and due to poor planning, I didn’t have another use for the leftover peppers. Yes, I could have frozen them for later use, but I decided to just go ahead and use them up on the spot and not risk losing them to the depths of my freezer. And I think it’s important to show ways you can repurpose leftover ingredients to make sure they don’t go to waste. So, I made this ultra simple, yet totally decadent Creamy Roasted Red Pepper Sauce, which can be used several different ways.


Creamy Roasted Red Pepper Sauce in a skillet with slices of bread and a wooden spoon


The most obvious use for this sauce is as a tomato-free alternative to marinara. It’s nice to change things up once in a while and there are a lot of people who can’t eat tomatoes, so this is a great way to go. On that note, you could probably also use it on a pizza as an alternative to traditional pizza sauce (it would be amazing on a mediterranean style pizza).

But I think my favorite way to consume this sauce is just as a dip for some really good bread. Either just break off a chunk of your favorite bread and start sopping up the delicious sauce, or slice it, brush it with olive oil, and toast it up in your oven for a little crunch. Either way, this sauce makes a great appetizer or addition to a party tray (try sprinkling a little crumbled feta on there, too!).

So, if you ever find yourself with a jar of roasted red peppers…


Creamy Roasted Red Pepper Sauce is a great alternative to tomato based sauces for pasta, pizzas, or just for dipping your favorite crusty bread.

Creamy Roasted Red Pepper Sauce is a great alternative to tomato based sauces for pasta, pizzas, or just for dipping your favorite crusty bread. BudgetBytes.com

PREP5 mins

COOK20 mins

TOTAL25 mins


  • 1 16oz. jar roasted red peppers ($4.49)
  • 2 Tbsp butter ($0.27)
  • 4 cloves garlic ($0.32)
  • 1/2 tsp dried basil ($0.05)
  • Freshly cracked black pepper ($0.02)
  • 1/2 cup heavy cream ($0.87)


  • Add the roasted red peppers to a blender along with about 2 Tbsp of the liquid from the jar. Purée the peppers until smooth, adding a tablespoon or two of water if needed to help it blend (avoid adding too much liquid from the jar as it can be very acidic).
  • Mince the garlic and add it to a skillet with the butter. Sauté the garlic in the butter over medium-low heat for 1-2 minutes, or just until the garlic has softened and becomes very fragrant (but not browned). Pour in the puréed peppers, and add the dried basil and some freshly cracked pepper. Stir to combine.
  • Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick (see photos below).
  • Add the heavy cream to the skillet, stir until the sauce is smooth, and allow to heat through. Taste the sauce ad add salt if needed (I found the liquid from the jar added enough salt for me). Serve warm.

Green Tomato Pepper Butter

Green Tomato Pepper Butter

Fall comes late here in the Deep South. It’s the end of October, and the leaves that change color have only just begun to whisper to each other their plans to sometime, in the future, perhaps transition from green to yellow or red. Or, in this evergreen land, they may just hold on to their green until blasted brown by a surprise freeze. Often the only signal of fall is the arrival of the green tomatoes.

Our CSA box for the past two weeks has been heavy with the little green globes–too small to stuff but too green for most of them to ever ripen. So I had to go looking for ways to use a couple of pounds of small green tomatoes all at once.

Green Tomatoes

While searching the internet for recipes, I kept coming across people looking for how to make something called Duck’s Green Tomato Pepper Butter. They’d comment on recipes for green tomato relish or pepper butter asking for a copycat Duck’s recipe so often that I became intrigued and decided to look for it myself. I found Duck’s website, where you can buy their “butter” and see the list of ingredients but, of course, not the whole recipe.

That’s when I decided I had to make one up myself.

Of course, I’ve never tried Duck’s Green Tomato Pepper Butter. I didn’t even know if I’d like it. But I did know that I had 2 pounds of green tomatoes on my counter and countless bell and hot peppers in my fridge (thank you, CSA), and it was worth a try.

Cut Green Tomatoes in Blender

And it was easy. I looked at lots of recipes for making vegetable “butters” and green tomato relish and chutney, compared the Duck’s ingredients, and then began blending tomatoes. Though Duck’s uses prepared mustard, I decided to just add mustard powder and turmeric because I was afraid of making my butter too mustardy.

I still don’t know what Duck’s version tastes like, but I think mine was terrific. Perhaps it wasn’t as spicy as I’d like because my jalapeños were small and a little mild, but I think it’s just right for people who don’t like a lot of heat.

Now the only question was What the heck do I do with 3 pints of Green Tomato Pepper Butter?

Well, here’s what I’ve come up with so far:

Green Tomato Pepper Butter

Combine it with vegan cream cheese and use it as a dip. I used Kite Hill chive cream cheese (which I know is high fat, but it’s all from nuts not oil so please don’t send hate mail) and rather than mix it all together, I decided to go for an elegant presentation and put the green tomato butter on top. This was delicious! I do recommend using the plain Kite Hill if you can find it because the chive was a little overpowering, but I have to say it took a lot of hand-slapping (metaphorically, of course) to keep my husband from eating this all in one day.

Spread it on sandwiches instead of mayo and ketchup. My husband and I both loved it on these Simple Black Bean Burgers instead of our usual condiments. I think it would be excellent on any vegetable sandwich when you want a sweet-tangy flavor with a little kick. And it keeps sandwiches moist without adding any fat.

Still to come: I still have over 2 pints left, so I have a few more ideas. I want to marinate tofu in it and then bake or air fry it and serve it with additional warmed up green tomato butter. Also, I’m thinking of basing a stir-fry on it, with a little added soy sauce, ginger, and garlic. And I’m wondering how it would taste tossed with pasta.

Those are my ideas. If you have any idea for what to do with a sweet-spicy sauce that tastes like the end of summer, please leave it in the comments.

Green Tomato Pepper Butter

A little sweet and a little tangy, you can make this “butter” as spicy as you like by decreasing or increasing the number of hot peppers you use. Two small jalapeños with seeds made this just a tiny bit “warm”–not spicy at all for hot pepper fans.

 Prep Time20 minutes

 Cook Time45 minutes

 Total Time1 hour 5 minutes



  • ▢2 pounds green tomatoes
  • ▢1 pound green or red bell peppers (or combination)
  • ▢2-4 jalapeno peppers (to taste)
  • ▢1 large onion
  • ▢1 cup water divided
  • ▢3/4 cup cider vinegar
  • ▢1/2 cup sugar
  • ▢2 tablespoons dry mustard
  • ▢1/2 teaspoon turmeric
  • ▢1/4 cup unbleached all-purpose flour or rice flour (gluten free)
  • ▢1/4 cup water
  • ▢1/2 teaspoon salt (or to taste)


  • Core the tomatoes and cut them into large pieces. Core the bell peppers and remove the seeds and membranes, and cut into large pieces. Remove the stems from the jalapeños (you can remove the seeds if you want practically no heat, but I leave them in.) Peel the onion and chop it coarsely.
  • Place the green tomatoes in a blender with 1/2 cup water. (If they won’t all fit with plenty of room at the top, do them in two batches with 1/4 cup water.) Cover blender, and blend on low-medium speed until liquified. Pour into a large saucepan. Repeat with the peppers and onion with remaining 1/2 cup water and add to saucepan.
  • Bring to a boil and then turn down heat to keep it at a boil for 15 minutes. (Be careful–the longer this cooks, the more it “spits” at you!)
  • Reduce heat to a simmer and add the vinegar, sugar, mustard powder, and turmeric. Simmer until much of the excess liquid has evaporated, about 20-30 minutes.
  • Mix the flour and 1/4 cup water in a bowl until smooth. Stir in one ladleful of the tomato mixture and mix well. As you are stirring the pot, add the flour mixture gradually, making sure no lumps form. Increase heat a little if necessary to bring it back to a boil. Boil gently, stirring, for about 5 minutes. Add salt to taste. 
  • At this point, you can also test for spiciness, sweetness, and tartness, and add cayenne pepper, sugar, or vinegar to taste. Be sure to boil it for a couple of minutes after any additions.
  • Place in jars and seal. Store in refrigerator. (This can also be canned using a water-bath method for 10 minutes and stored unrefrigerated.)
  • Makes about 3 pints.

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