Sauteed Peppers with Fresh Herbs Recipe
Peppers are just now starting to transition out of Mexico and into the desert of California. It won’t be for quite a few more months until we see local peppers at farmers markets up here in the Northwest. Luckily peppers that take less heat, like bells and Chile Perons, Padron peppers and Serranos are available in Full Circle’s online grocery from our Central and Southern California partners.
Sweet bell peppers make an excellent side to grilled fish or meat. They are lovely served with rice and quick to whip up on a weeknight. You can always interchange any pepper with this recipe with the understanding that each pepper is uniquely flavored and has varying degrees of heat.
- 1 Tbsp extra-virgin olive oil
- 1 medium red onion, halved and thinly sliced
- Coarse salt and ground pepper
- 3 sweet bell peppers (any color), cut into thin slices
- 1 hot red chile (optional), sliced
- 3 Tbsp red-wine vinegar
- 2 Tbsp fresh oregano, thyme, or tarragon leaves
- In a large skillet, heat olive oil over medium-high.
- Add onion; season with salt and pepper.
- Cook, stirring often, until onion softens, 3 minutes.
- Add bell peppers and chile, if using, and toss to combine.
- Season with salt and pepper; add vinegar.
- Stir to combine, cover, and cook until peppers soften slightly, 3 minutes.
- Toss with herbs.
A great way to bring out the flavor and the sweetness of any pepper is to char it first. Either over a hot grill or under a broiler. If you’re lucky enough to have a gas stove you can also char them directly over the flames until just blackened. Then wrap the chiles in a towel or paper bag and let them sweat for a few minutes.
Run them under cold water to remove their blackened skin and also take that opportunity to remove the veins and seeds. This will bring out a much richer flavor and turn a bright and crunchy side into something rich and complementary to grilled meats.