Sherry’s Peppers Florentine
January 26th, 2009 Posted in Good Times & Events, UncategorizedFeel free to use any color bell peppers for this recipe — the more color, the better — and also adjust seasonings to your taste.
6 Bell Peppers of any color, pith removed and cut into 1/4″ strips
5 Tbs of light olive oil
4 Tbs white wine vinegar
2 Tbs sugar or more
3 Tbs capers
4 Tbs chopped olives
1/2 Tsp dried oregano
Salt & Pepper to taste
Saute pepper strips in olive oil. Stir in vinegar, sugar, capers, olives, oregano and salt & pepper. SImmer uncovered until peppers look translucent and are cooked & slightly soft. Adjust seasonings as necessary.
Peppers may be served hot or cold…
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Tags: bell peppers, paso robles, peppers forentine, recipe, San Luis Obispo, san luis obispo north county, sauteed bell peppers