Prepped all in the morning. Very colorful and nice mix of flavors. Our 2lb incl 1 each red, yellow & green bell; 1 dark green poblano; 2 small red cherry, 1 small green cherry, 1 hatch -- so the finished dish had some zip. Assembled to recipe but fire-roasted the chiles, then skinned, seeded and cut into strips so overall skillet time was reduced. Plated warm pepperonata onto garlic-rubbed grilled bread. Served with plain-grilled halibut & swordfish. Very good.
Sweet and Spicy Pepperonata
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.
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Total: 55 Minutes
- 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
- 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
- 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.
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