Sherry-Braised Roasted Peppers

You can either serve this is a side dish to any meal, or toss it with pasta for a main dish! It's a great weeknight staple since you can keep it in the fridge for several days - just reheat in the microwave before serving, or serve at room temperature.

Cut 2 large green bell peppers, 2 large red bell peppers, and 2 large yellow bell peppers each in half lengthwise, and discard the seeds and membranes. Flatten with your palm, and place on foil-lined baking sheets; broil until blackened. I thought to speed up the oven time by having everything on one baking sheet, but this actually seems to have slowed down the process - not only did it take 20 minutes for the peppers to blacken (normally it takes closer to 10 or 15), but pieces of pepper that were underneath other peppers didn't blacken at all! So I recommend broiling in 2 batches, to ensure that all the peppers get a turn directly under the broiler heat source.

Transfer the peppers to zip-top plastic bags and let stand 10 minutes, then peel off and discard the skins. Slice the peppers into 1/2-inch strips.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 tablespoons capers, 1 teaspoon minced fresh rosemary, 1 teaspoon minced fresh thyme, and 2 minced garlic cloves; cook for 1 minute. Reduce the heat to medium and add 2 tablespoons dry sherry. My go-to is the Fino en Rama from Alvear; because it is unfiltered, I can be sure it is vegan.

Add the peppers, along with 1/4 tsp. salt, and cook for a final 2 minutes.

1/2 cup of peppers is 70 calories.

Cost:
green bell peppers $2.37
red bell peppers $4.31
yellow bell peppers $4.61
capers $2.99
fresh rosemary $2.49