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Sautéed Sweet Peppers with Toasted Garlic & Capers
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Exotic flavors and colors collide in an explosion of taste and wonder. This healthy vegetarian dish is sure to satisfy anyone's hunger.

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6 servings


  • 5 tablespoons extra virgin olive oil
  • 2 large red peppers sliced lengthwise ½ inch thick
  • 2 large yellow bell peppers, sliced lenthwise ½ inch thick
  • Kosher salt to taste
  • 8 large garlic cloves
  • 1 tablespoon of capers


In a large deep skillet, heat 3 tablespoons of olive oil. Add the peppers and season with salt. Cover and cook over moderate heat about 18 minutes, stirring occasionally, until softened. Transfer the peppers to a bowl. Wipe down the skillet. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat about 3 minutes until golden. Then add the capers and peppers. Toss the peppers until they are warm. Season with salt. Transfer the peppers to a bowl. Serve warm or at room temperature.

Last modified on November 26, 2020
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