| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
Instructions
- Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.
Reviews
Even better with Shishito peppers
Question: Don’t you have to remove the seeds from peppers before cooking?
I’ve made this many times and is a major crowd pleaser. I make bigger batches and pop the tops off before putting them in the pan. It takes a little longer for the peppers to soften then mentioned… about 15 or more (the way I like them anyway). I have them warm the first day and cold for days after. They are amazing.
Excellent dish, and very colorful. Baby peppers weren’t available, so I simply used colored bells cut into chunks. I also substituted the garlic cloves with garlic paste and didn’t use too much so the peppers and olives were the stars. Definitely added to my collection.
This is excellent! Surprised no one has rated it yet. Easy to make and a fantastic side dish. I made for a New Years party and everyone raved about the peppers.