Sautéed Red Bell Peppers with Shallots

We love sweet red peppers so we keep finding new ways to make them. The combination of the shallots and peppers brings out the flavors in both vegetables. Don't overcook them, the should be crisp tender, not soft and mushey!

INGREDIENTS:

3 large red bell peppers

3 small shallots, sliced

1 Tbsp extra virgin olive oil

1 tsp parsley

1 tsp thyme

freshly ground Pepper to taste

1 oz. Red Wine

curly parsley sprigs

PREPARATION:

Wash the peppers and "Carve" the peppers by slitting lengthwise along the rib depressions then core; removing it and the whit ribs. Cut into 1” by 1” pieces or triangles.  Peel and slice the shallots through the diameter into rings.

COOKING:

Set a skillet over medium heat. When the rim is warm to the touch, add the oil and continue heating for a couple of minutes (4-5) heat. Add the spices, sautéing for a couple of minutes, then the peppers Sauté until are slightly charred, yet still firm, about 10-15 minutes. Add the shallots, sauté just to brown them, 1 minute or so. Grind pepper to taste and mix a bit. Remove the peppers to a waiting dish, splash in some red wine and deglaze the skillet then pour the sauce over the peppers just before serving. Garnish with some curly parsley sprigs.