Sherry-Braised Roasted Peppers

Ingredients

• 2 tablespoons capers 
• 2 tablespoons cooking sherry dry
• 1 teaspoon rosemary fresh minced
• 1 teaspoon thyme leaves fresh minced
• 2 large garlic cloves minced
• 1 pound bell peppers green
• 1 tablespoon olive oil 
• 1 pound bell peppers red
• 0.3 teaspoon salt 
• 1 pound bell peppers yellow

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

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