2 large green bell peppers (about 1 pound)
2 large red bell peppers (about 1 pound)
2 large yellow bell peppers (about 1 pound)
1 tablespoon olive oil
2 tablespoons capers
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 large garlic cloves, minced
2 tablespoons medium dry sherry
1/4 teaspoon salt
Cut pepper in half lengthwise and discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet and broil 10 minutes or until blackened. Place in a plastic bag and let stand 10 minutes. Peel and cut into ? inch strips.
Heat oil in skillet over medium high heat. Add capers, rosemary, thyme, and garlic and saut? one minute.
Reduce heat to medium. Add sherry and cook one minute more.
Add pepper strips and salt and cook 2 minutes or until thoroughly heated.
Serve warm or at room temperature.
May be tossed with pasta, served with fish, or spread on bread.