Sherry Braised Roasted Peppers Recipe
Ingredients
| Green bell peppers | 2 Large | |
| Red bell peppers | 2 Large | |
| Yellow bell peppers | 2 Large | |
| Olive oil | 1 Tablespoon | |
| Capers | 2 Tablespoon | |
| Rosemary | 1 Teaspoon, minced | |
| Thyme | 1 Teaspoon, minced | |
| Garlic | 2 Clove (5gm), minced | |
| 2 tablespoons medium dry sherry | ||
| 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.
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.
Chef
