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Categories:
green bell peppers red bell peppers yellow bell peppers olive oil capers fresh rosemary thyme garlic sherry salt
Viewed: 35 - Published at: 3 months agoIngredients
- 2 large green bell peppers (about 1 pound)
- 2 large red bell peppers (about 1 pound)
- 2 large yellow bell peppers (about 1 pound)
- 1 tablespoon olive oil
- 2 tablespoons capers
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 2 large garlic cloves, minced
- 2 tablespoons medium dry sherry
- 1/4 teaspoon salt
Method
- Preheat broiler.
- Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut pepper halves into 1/2-inch-wide strips.
- Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic; saute 1 minute. Reduce heat to medium. Add sherry; cook 1 minute. Add pepper strips and salt; cook 2 minutes or until thoroughly heated. Serve warm or at room temperature.
