Sauteed Sweet Peppers with Toasted Garlic and Capers

By HeatherS

These peppers are equally delicious tossed with plain pasta, tucked into sandwiches or served with roasted or grilled meats.

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 large red bell peppers, sliced lengthwise 1/2 inch thick
• 2 large yellow bell peppers, sliced lengthwise 1/2 inch thick
• Kosher salt
• 8 large garlic cloves, thinly sliced
• 1 tablespoon capers, drained

Preparation

Step 1

In a large, deep skillet, heat 3 tablespoons of the olive oil. Add the peppers and season with salt. Cover and cook over moderate heat, stirring occasionally, until softened, about 18 minutes. Transfer the peppers and their juices to a bowl.

Wipe out the skillet. Heat the remaining 2 tablespoons of olive oil
in the skillet. Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the capers and the reserved peppers and their juices. Cook, tossing, until the peppers are warm; season with salt. Transfer the peppers to a bowl and serve warm or at room temperature.

MAKE AHEAD The peppers can be refrigerated for up to 5 days.