Sweet Peppers cooked with capers

Sweet Peppers cooked with capers

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I rediscovered this dish recently as suddenly we have an abundance of locally grown red and yellow sweet (bell) peppers. The original idea came from Antonio Carluccio, and as is so common in cooking, he supplied the idea; I evolved it to suit my produce and environment.

I first made it to go with an eclectic meal for a dinner party, but then made it again purposefully to serve as I have here, on “Definitely NOT Bread” with goat’s cheese. It was perfect for lunch with a crisp salad.

These peppers taste equally good hot or cold, so make loads and have as leftovers the next day.

Ingredients

5 medium peppers (a mix of red and yellow is nice)

3 fat cloves of garlic, finely chopped or pressed in a garlic press

1-heaped tbsp capers

2 tbsp white wine vinegar (or white balsamic)

2 to 3 tbsp olive oil

Salt and pepper

 

Method

Cut the peppers into strips discarding the seeds and pith. Heat the oil until sizzling in a shallow frying pan. Fry the peppers in hot oil until you have slightly burnt edges, along with the garlic. Try to do this quickly on a high heat.

Add the capers, and splash in the vinegar. Season to taste.

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