Reduce the skillet heat to medium and add 1 tablespoon of olive oil and 2 tablespoons of butter. Toss in the sliced red and green bell peppers. Sauté for 3 to 4 minutes until they begin to soften but still retain a slight crunch. Add the minced garlic and cook for an additional 60 seconds until fragrant, taking care not to burn it. Step 5: Build the Cream Sauce
Pre-shredded cheese contains anti-clumping wood pulp agents that prevent it from melting smoothly into the sauce. Share public link
