Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

Rachael Daylong
Recipe by Cooking Light June 2013

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
20 mins
total:
55 mins
Yield:
Serves 6 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

119 calories; fat 5g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.6g; protein 2.8g; carbohydrates 16.9g; fiber 3.1g; cholesterol 0mg; iron 1.2mg; sodium 167mg; calcium 12mg.
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