Sweet and Spicy Pepperonata

Photo: Johnny Miller; Styling: Sarah Smart  

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.

Yield: Serves 6 (serving size: about 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 119
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 16.9g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 167mg
  • Calcium: 12mg

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

Preparation

  1. 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. 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.
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