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Pan Roasted Bell Peppers with Garlic and Thyme

Pan Roasted Bell Peppers with Garlic and Thyme

I came across this Cooking Light recipe for pan-roasted bell peppers. I loved the idea of starting the cooking on the stovetop and finishing it in the oven. The anchovies gave the peppers a nice salty flavor without being overpowering while the roasting of the peppers gave them a nice sweet flavor. These pan-roasted bell peppers with garlic and thyme were the perfect side dish to pair with the pork tenderloin I was serving for dinner.

Pan Roasted Bell Peppers with Garlic and Thyme

How to Make Pan Roasted Bell Peppers with Garlic and Thyme

Preheat the oven to 425 degrees.

Heat the olive oil in an oven-proof pan over medium heat. Add thyme, garlic, anchovies, and peppers to the pan; cook for 90 seconds, stirring often. Season with sea salt and freshly cracked pepper, to taste then place into the oven for five minutes, or until crisp-tender. Remove from the oven and serve. Enjoy.

Pan Roasted Bell Peppers with Garlic and Thyme

 

 

Pan Roasted Bell Peppers with Garlic and Thyme

 

Yield: 4

Total Time: 10 minutes

Ingredients:

1 tbsp olive oil
1 tsp fresh thyme leaves
4 garlic cloves, smashed
2 anchovy fillets
3 bell peppers, (red, orange, and yellow)
Sea salt and freshly cracked pepper, to taste
Fresh parsley, garnish

Directions:

Preheat the oven to 425 degrees.

Heat the olive oil in an oven-proof pan over medium heat. Add thyme, garlic, anchovies, and peppers to the pan; cook for 90 seconds, stirring often. Season with sea salt and freshly cracked pepper, to taste then place into the oven for five minutes, or until crisp-tender. Remove from the oven and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

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9 Comments

  1. I think I told you that before: I love garlic!
    This look beauty!