Prep 10 mins
Cook 10 mins
serve with Chef Tell's Cayman Jerk Chicken also demo'd on Live with Regis & Kelly Aug. 10, 2007
- 2 cups sliced red peppers
- 2 cups sliced green peppers
- 2 cups sliced onions
- 1⁄2 cup olive oil
- 1 teaspoon chopped scotch bonnet pepper (or Jalapenos)
- 1 teaspoon thyme
- In a sauté pan heat oil olive and sauté all ingredients until almost tender.
- Place on large platter and serve under Jerk Chicken. (Can be served on the side also.).