Sherry-Braised Roasted Peppers

• 2 large green bell peppers (about 1 pound)
• 2 large red bell peppers (about 1 pound)
• 2 large yellow bell peppers (about 1 pound)
• 1 tablespoon olive oil
• 2 tablespoons capers
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 2 large garlic cloves, minced
• 2 tablespoons medium dry sherry
• 1/4 teaspoon salt

1. Preheat broiler.
2. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut pepper halves into 1/2-inch-wide strips.
3. Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic; saute 1 minute. Reduce heat to medium. Add sherry; cook 1 minute. Add pepper strips and salt; cook 2 minutes or until thoroughly heated. Serve warm or at room temperature.

green bell peppers, red bell peppers, yellow bell peppers, olive oil, capers, fresh rosemary, thyme, garlic, sherry, salt

Taken from www.myrecipes.com/recipe/sherry-braised-roasted-peppers (may not work)