Sautéed peppers with allspice and oregano

25 Nov 2020
peppers allspice oregano

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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This simple recipe could serve as a side dish or be combined with salad leaves and queso fresco (or simply some feta) for a delicious Mexican inspired lunchtime wrap.

 

Serves 4

 

Ingredients

2 red peppers, finely sliced

2 green peppers, finely sliced

One medium onion, finely sliced

100ml extra virgin olive oil

2 garlic cloves, finely sliced

¼ tsp sweet smoked paprika

½ tsp ground allspice

1 tsp dried oregano

Pinch of cayenne pepper

Salt and freshly ground black pepper

Method

Heat the oil in a wide, heavy based pan that has a lid. Add the onion and cook gently for 10 minutes until softened. Next add the garlic and spices and cook for a further two minutes or so.

Add the peppers to the pan along with a good grind of black pepper and a generous pinch of salt. Give everything a good stir. Pop the lid on and cook on a medium to low heat for twenty minutes, by which time the peppers will have softened.

Remove the lid and cook for a further 10 minutes to drive off any excess moisture. Serve at room temperature.

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