Sauteed Red Bell Peppers with Caper Sauce
New Media Publishing / Flat Art Studios.com
Provided by: Alexis Touchet
Browned red bell peppers cook to a crisp-tender texture when finished off covered. A quick toss in a vinegary sauce studded with capers produces a luscious, bright hued dish.
- 1 1/2 pounds red bell peppers, about 3 large
- 3 tablespoons extra-virgin olive oil
- 1/4 cup water
- 2 teaspoons white-wine vinegar
- 2 tablespoons drained capers, coarsley chopped
- 1/4 teaspoon sugar
- Cut each pepper into eight lengthwise pieces, discarding stems and seeds. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until it shimmers, then saute peppers with 1/2 teaspoon each salt and pepper until browned in spots, about 5 minutes. Reduce heat to moderately low, then add water, and cook peppers, covered, until crisp-tender, 12 to 15 minutes. If any liquid remains, remove cover and boil until evaporated.
- Meanwhile, whisk together remaining 2 tablespoons oil, vinegar, capers, and sugar in a large bowl. Toss hot peppers with caper sauce and salt and pepper to taste. Let cool and serve warm or at room temperature.