Braised Sweet Bell Peppers
Bright, colorful, and bursting with savory-sweet flavors, these Braised Sweet Bell Peppers are the perfect addition to any meal. This vibrant dish showcases tender red, yellow, and orange bell peppers slowly simmered in olive oil, white wine, and a hint of balsamic vinegar, creating a luscious glaze that's both tangy and mildly sweet. Infused with the delicate aroma of garlic and fresh thyme, these bell peppers deliver layers of rich flavor with every bite. Ready in just 40 minutes, this recipe is an effortless way to elevate your side dish game, whether served alongside grilled meats, tossed with pasta, or piled high on toasted bread as a rustic appetizer. Perfect for home cooks seeking a healthy, versatile, and eye-catching recipe, this dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 large red bell peppers
- 2 large yellow bell peppers
- 2 large orange bell peppers
- 3 tablespoons olive oil
- 3 whole garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup white wine
- 3 fresh thyme sprigs
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
Instructions
Wash the red, yellow, and orange bell peppers thoroughly. Remove the stems, seeds, and inner membranes, then slice them into thin strips about 1/4 inch wide.
Heat the olive oil in a large, heavy-bottomed skillet over medium heat.
Add the garlic cloves to the skillet and sauté for 1-2 minutes until fragrant but not browned. Remove the garlic cloves and set them aside for later.
Add the sliced bell peppers to the skillet. Stir to coat them evenly in the olive oil.
Season the peppers with salt and black pepper, then sauté for about 5 minutes, stirring occasionally, until they begin to soften.
Pour in the white wine, add the thyme sprigs, and return the garlic cloves to the skillet. Stir everything together.
Cover the skillet with a lid, reduce the heat to low, and let the peppers braise for 20 minutes, stirring occasionally to ensure even cooking.
Remove the lid and increase the heat to medium-low. Add the balsamic vinegar and sugar, then stir well to combine.
Continue cooking uncovered for another 5 minutes, or until the liquid has reduced slightly and the peppers are tender and caramelized.
Discard the thyme sprigs and garlic cloves before serving, if desired. Adjust seasoning with additional salt and black pepper to taste.
Serve the braised sweet bell peppers warm as a side dish or as a topping for grilled meats, pasta, or toasted bread.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 52.8 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2578 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
