Blistered Baby Pepper Salad

Name: Blistered Baby Pepper Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon extra-virgin olive oil; One 1-pound bag baby bell peppers, halved lengthwise and stems removed; 1/2 teaspoon kosher salt; 1/2 cup fresh Italian parsley leaves, chopped; 1/4 cup pitted green olives, halved; 1/4 cup pitted Kalamata olives, halved; 1 tablespoon capers, drained and dried

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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1 tablespoon extra-virgin olive oil

One 1-pound bag baby bell peppers, halved lengthwise and stems removed

1/2 teaspoon kosher salt

1/2 cup fresh Italian parsley leaves, chopped

1/4 cup pitted green olives, halved

1/4 cup pitted Kalamata olives, halved

1 tablespoon capers, drained and dried

Directions

Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.