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Sherry Braised Roasted Peppers

Healthy.Eater's picture
  Green bell peppers 1 Pound (2 Large Size)
  Red bell peppers 1 Pound (2 Large Size)
  Yellow bell peppers 1 Pound (2 Large Size)
  Olive oil 1 Tablespoon
  Capers 2 Tablespoon
  Minced fresh rosemary 1 Teaspoon
  Minced fresh thyme 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Medium dry sherry 2 Tablespoon
  Salt 1⁄4 Teaspoon

1. Preheat broiler.
2. 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 15 minutes or until blackened. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel and cut pepper halves into 1/2-inch-wide strips.
3. Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic, saute for 1 minute. Reduce heat to medium. Add sherry, cook 1 minute. Add pepper strips and salt, cook 2 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 544 Calories from Fat 163

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 2.8 g13.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 970.3 mg40.4%

Total Carbohydrates 89 g29.7%

Dietary Fiber 22.9 g91.7%

Sugars 30 g

Protein 15 g30.1%

Vitamin A 343.5% Vitamin C 2982.5%

Calcium 28.7% Iron 39.1%

*Based on a 2000 Calorie diet

Sherry Braised Roasted Peppers Recipe