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Sherry-Braised Roasted Peppers

Yield 6 servings (serving size: 1/2 cup)
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

Nutrition 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

How to Make It

  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. Place in a zip-top plastic bag; seal. Let stand 10 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; 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.