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.
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
How to Make It
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.