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Sherry Braised Roasted Peppers

Healthy.Eater's picture
Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pepper

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