Sherry-Braised Roasted Peppers

Cooking Light
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.
6 servings (serving size: 1/2 cup)


+ Add To Shopping List
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


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; sauté 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.

Created date

August 2004

Nutritional Information

Calories 70
Caloriesfromfat 33 %
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 1.6 g
Carbohydrate 11.1 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 186 mg
Calcium 19 mg