Braised capsicums with thyme
Braised capsicums with thyme is a simple dish showcasing the natural sweetness of red peppers, paired with aromatic thyme and garlic. This recipe results in a tender, flavorful side dish that's versatile for various meals.
Cook time 25 min
Prep time 5 min
Ingredients:
1/3 cup olive oil3 red peppers
2 garlic cloves
1 tbsp fresh thyme
1 tbsp water
1 tbsp vinegar
salt & pepper to taste
Braised capsicums with thyme is a delightful and simple dish that brings out the natural sweetness of red peppers, complemented by the aromatic flavors of thyme and garlic. This recipe is perfect as a side dish or as a topping for grilled meats and fish. Follow along to create a wholesome and tasty dish using fresh, healthy ingredients.
Instructions:
- Wash and deseed the red peppers. Cut them into thick strips.
- Peel and finely slice the garlic cloves.
- Wash and remove the thyme leaves from their stems.
- In a large skillet or shallow pan, heat the olive oil over medium heat until it shimmers.
- Add the red pepper strips to the pan. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and slightly char at the edges.
- Stir in the sliced garlic and fresh thyme leaves. Continue to cook for another 2-3 minutes until the garlic becomes fragrant and lightly golden.
- Pour in the water and vinegar. Stir everything together, ensuring the peppers are well-coated. Lower the heat to medium-low.
- Cover the pan with a lid and let it simmer for about 10-15 minutes, or until the peppers are tender to your liking. Stir occasionally to prevent sticking and to ensure even cooking.
- Remove the lid and season the peppers with salt and pepper to taste. Cook for an additional 1-2 minutes to let the flavors meld together.
- Transfer the braised capsicums to a serving dish. They can be enjoyed hot as a side dish, or allowed to cool and used as a topping for bruschetta, pizzas, or salads.
Braised capsicums with thyme is a versatile and flavorful dish that can enhance any meal. With minimal ingredients and straightforward preparation, it’s a go-to recipe for both beginners and experienced cooks. Enjoy the rich, savory taste of this braised delight, and don’t forget to experiment with it as a topping or a side dish for various cuisines.
Braised capsicums with thyme FAQ:
The peppers should be sautéed for about 5-7 minutes until they start to soften and slightly char. After adding the water and vinegar, cover the pan and braise for another 10-15 minutes, or until the peppers are tender.
Yes, you can use other types of bell peppers like yellow or green. Keep in mind that the flavor will vary slightly; red peppers are the sweetest.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
If you don't have vinegar, you can use lemon juice or a splash of white wine for a similar acidity. Adjust the quantity to taste, as the flavors will vary.
The peppers are done when they are tender and easily pierced with a fork. They should still hold their shape, not become mushy.
Cooking Tips:
- Select fresh, firm red peppers for the best flavor and texture.
- Be careful not to burn the garlic, as it can turn bitter. Keep an eye on the heat and stir frequently.
- You can use different varieties of peppers for a vibrant and colorful dish.
- Consider adding a pinch of sugar if your peppers taste a bit too tart after braising.
- Allow the dish to sit for a few minutes after cooking; this can help the flavors meld together even more.
Nutrition Facts
8 ServingsCalories 11kcal
Protein 0.44g
Carbohydrates 2.04g
Fiber 0.91g
Sugar 1.28g
Fat 10g
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