Recipe courtesy Food Network Magazine
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Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.
Photograph by Anna Williams
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Photo: Fried Peppers and Olives Recipe
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By lgelb417
on January 10, 2012
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This is excellent! Surprised no one has rated it yet. Easy to make and a fantastic side dish. I made for a New Years party and everyone raved about the peppers.
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