Peppers & Capers

With exams coming up, dinner needs to be a pretty quick fix, or something that isn’t time consuming.

So tonight I sauteed peppers, onions, capers, red pepper flakes and wine – while John grilled some pork chops. This recipe is super easy, and we both agree you can have this side with any meat, except maybe fish.  We also got boneless chops, and seasoned them lightly with salt and pepper.

Peppers & Capers – 2 servings
Olive oil
1 red pepper, cored, seeded, sliced
1 green pepper, cored, seeded, sliced
1 onion, sliced
1/4 teaspoon hot pepper flakes
1 tablespoon capers, with brine
1/2 cup white wine

In a large saute pan, heat olive oil over medium heat. Once hot, add the peppers, onions, pepper flakes, and capers. Stir and cook for about 10 minutes, or until peppers and onions soften. Add the wine, and bring to a boil – lower heat and let simmer for about 10 minutes. Continue to cook until browning, remove from heat and serve with remainder of dinner!

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Happy Cooking!