Sherry Braised Roasted Peppers

Cooking Light Aug 03. "Serve this versatile side dish with flank steak or chicken, or toss it with pasta. Keep leftovers in the refrigerator for a few days. Reheat in the microwave or serve at room temperature."

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  large green bell peppers (about 1 pound)
• 2  large red bell peppers (about 1 pound)
• 2  large yellow bell peppers (about 1 pound)
• 1  tablespoon olive oil
• 2  tablespoons capers
• 1  teaspoon  minced fresh rosemary
• 1  teaspoon  minced fresh thyme
• 2  large garlic cloves, minced
• 2  tablespoons medium-dry sherry
• 1⁄4 teaspoon salt

Directions

1. Preheat broiler.
2. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
3. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut pepper halves into 1/2-inch-wide strips.
4. Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic; sauté 1 minute.
5. Reduce heat to medium. Add sherry; cook 1 minute. Add pepper strips and salt; cook 2 minutes or until thoroughly heated. Serve warm or at room temperature.