Sherry Braised Roasted Peppers |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cooking Light Aug 03. Serve this versatile side dish with flank steak or chicken, or toss it with pasta. Keep leftovers in the refrigerator for a few days. Reheat in the microwave or serve at room temperature. Ingredients:
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 |
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 10 minutes or until blackened.
3. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut pepper halves into 1/2-inch-wide strips.
4. Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic; sauté 1 minute.
5. 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.
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