Finding a vegetable side dish that both my husband and I enjoy is difficult. He only likes corn and peas. He likes bell peppers so I set out to find something different that would could have occasionally. These peppers were wonderful. The flavors were bright and clean. It’s such an easy side dish to whip up, but would really work well to accompany a nice steak or fish when you are trying to up the ante for a special dinner.

Sauteed Red Bell Peppers with Caper Sauce

Ingredients

• 1 1/2 lbs red bell peppers, about 3 large
• 3 Tablespoons extra-virgin olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 cup water
• 2 tsp white-white vinegar
• 2 Tbsp drained capers, coarsely chopped
• 1/4 tsp sugar

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Cut each pepper into either 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 tsp each of salt and pepper until brown 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.

Source: kitchendaily