Caramelized Peppers Recipe
Ingredients:
- 4 large bell peppers (red, yellow, or orange), sliced into strips
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes for heat
Instructions:
- Prepare the Peppers:
- Wash and slice the bell peppers into thin strips, about 1/2 inch wide. Discard the seeds and membranes. The variety of colors not only enhances the visual appeal but also adds different subtle flavors.
- Heat the Pan:
- Place a large skillet or sauté pan over medium heat. Add the olive oil and allow it to warm up. The oil should shimmer but not smoke.
- Cook the Peppers:
- Add the sliced peppers to the skillet in a single layer. Cook them for about 10 minutes, stirring occasionally. You want the peppers to start becoming tender and developing a slightly charred edge. Be careful not to overcrowd the pan, as this can cause the peppers to steam rather than caramelize. If necessary, work in batches.
- Add Sweetness:
- Once the peppers have softened and started to brown, sprinkle the brown sugar evenly over them. Stir well to ensure the sugar is distributed and begins to dissolve. The sugar will start to melt and create a caramel-like coating on the peppers.
- Incorporate Acidity:
- Pour the balsamic vinegar over the peppers. The vinegar will add a tangy contrast to the sweetness of the caramelized sugar. Stir the mixture to combine, scraping up any browned bits from the bottom of the pan, which will add extra flavor.
- Season:
- Sprinkle in the dried thyme, garlic powder, salt, and pepper. If you like a bit of heat, you can also add a pinch of red pepper flakes at this stage. Stir everything together to ensure the seasonings are evenly distributed.
- Continue Caramelizing:
- Reduce the heat to low and cook the peppers for an additional 10-15 minutes, stirring occasionally. This step allows the flavors to meld and the caramelization process to deepen. The peppers should be tender, glossy, and richly colored.
- Taste and Adjust:
- Taste the peppers and adjust the seasoning if necessary. If you prefer a sweeter flavor, you can add a bit more brown sugar. For extra tanginess, a splash more balsamic vinegar can be added.
- Serve:
- Once the peppers are beautifully caramelized and flavorful, remove them from the heat. Serve them warm as a side dish, on sandwiches, or as a topping for pizzas. They also make a delightful addition to salads and grain bowls.
Tips:
- Preparation: For a quicker version, you can use pre-sliced peppers or a mandoline to slice them evenly.
- Storage: Caramelized peppers can be stored in an airtight container in the refrigerator for up to a week. They also freeze well for up to three months.
- Variations: Try adding onions for additional sweetness or a splash of wine for complexity. Fresh herbs like basil or parsley can be added at the end for a burst of freshness.
Enjoy the rich, sweet, and savory flavors of your caramelized peppers. Whether used as a stand-alone dish or a versatile ingredient in various recipes, they are sure to be a hit!
