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Sweet and Spicy Pepperonata

Photo: Johnny Miller; Styling: Sarah Smart

 

Hands-on time 20 mins
Total time 55 mins
Yield Serves 6 (serving size: about 1/2 cup)
Use a variety of hot and sweet peppers in red, orange, and yellow for superior flavor and color in this dish. Serve as a side with grilled meat or fish, or as an appetizer spooned over grilled bread.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 2 pounds assorted peppers, such as mini sweet, bell, and hot long peppers, seeded and cut into strips
  • 6 shallots, peeled and halved (about 1/2 pound)
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon chopped fresh thyme

Nutrition Information

  • calories 119
  • fat 5 g
  • satfat 0.7 g
  • monofat 3.3 g
  • polyfat 0.6 g
  • protein 2.8 g
  • carbohydrate 16.9 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 167 mg
  • calcium 12 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add salt, peppers, and shallots; cook 3 minutes or until shallots begin to brown. Reduce heat to medium-low; cook, covered, 20 minutes or until peppers are tender.

  2. Increase heat to medium-high. Add vinegar, sugar, and thyme; cook 15 minutes or until peppers are tender and shallots are golden brown, stirring occasionally. Serve warm or at room temperature.