Sweet Pepper Confit

There are many versions of sweet pepper confit, from Sicilian peperonata to Basque piperade. Summer vegetable confits, like this one are exceptionally versatile in the kitchen and the ultimate summer convenience food. Serve them on grilled bread as an appetizer or as a side dish with our Spice-Rubbed Skirt Steak or Pesto-Rubbed Butterflied Grilled Chicken.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 cups bell pepper (red, yellow or orange), stemmed, seeded and thinly sliced
  • 5 cloves garlic, thinly sliced
  • 2 tablespoons marjoram (or thyme), finely chopped
  • sea salt and freshly ground pepper, to taste

Instructions

  • Heat olive oil in a large sauté pan over medium-low heat. Add remaining ingredients, and toss to coat.
  • Continue cooking for 25-30 minutes, tossing frequently, until peppers and garlic are super soft and slightly gilded.
  • Store in a tightly sealed container, refrigerated for up to a week.
Makes 2 cups.
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Picture of Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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