My Store,
Opens tomorrow at 11am - 8pm
Select a Store
  • Polaris Fashion Place
    1500 Polaris Parkway
    Columbus, OH 43240 2126
    (614) 430-0118
    • Mon - Sat: 11:00 AM - 8:00 PM
    • Sun: 12:00 PM - 6:00 PM
  • Kenwood Towne Center
    7875 Montgomery Road
    Cincinnati, OH 45236 4344
    (513) 793-3445
    • Mon - Thurs: 11:00 AM - 8:00 PM
    • Fri - Sat: 11:00 AM - 9:00 PM
    • Sun: 12:00 PM - 6:00 PM
  • Pinecrest
    211 Park Ave. Suite 113
    Beachwood, OH 44122 4241
    (216) 378-7302
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 6:00 PM
  • Mt Lebanon
    The Galleria of Mt. Lebanon
    Pittsburgh, PA 15228 1656
    (412) 341-3411
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 5:00 PM
  • Summit Fritz Farm
    151 Larue
    Lexington, KY 40517 8307
    (859) 245-5127
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 6:00 PM

Spanish Peperonata with Olives and Capers

Rated 0 out of 5
Be the first to Write a Review

This colorful mélange of sweet bell peppers stewed in olive oil is delicious served warm or at room temperature. It makes a nice addition to a Spanish tapas feast: serve with serrano ham or slices of chorizo, spicy roasted potatoes and a chilled rosé. The peppers are also delicious on grilled bread as an appetizer or served alongside cold roast chicken for a picnic.

Ingredients

  • 3 Tbs. olive oil 
  • 1/2 cup thinly sliced shallots 
  • 1 garlic clove, minced  
  • 2 lb. red, yellow and/or orange bell peppers, cored, seeded and cut into 1 1/2-inch pieces 
  • 1/4 tsp. salt, plus more, to taste 
  • Freshly ground pepper, to taste 
  • 1/4 cup sherry vinegar 
  • 1/4 cup pitted and coarsely chopped mild green olives 
  • 1 Tbs. capers, drained  

Directions

In a large fry pan over medium-high heat, warm the olive oil. Add the shallots and garlic and cook, stirring, until fragrant but not browned, 1 to 2 minutes. Add the bell peppers, the 1/4 tsp. salt and a few grindings of pepper and cook, stirring frequently, until the bell peppers are soft, about 8 minutes.

Add the vinegar, olives and capers and cook until most of the liquid has evaporated, 1 to 2 minutes more. Season with salt and pepper. Serves 6 to 8.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 73ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;