I came across this Cooking Light recipe for pan roasted bell peppers. I loved the idea of starting the cooking on the stove top and finishing it in the oven. The anchovies gave the peppers a nice salty flavor without being overpowering while the roasting of the peppers gave them a nice sweet flavor. These pan roasted bell peppers with garlic and thyme were the perfect side dish to pair with the pork tenderloin I was serving for dinner.
Preheat the oven to 425 degrees.
Heat the olive oil in an oven proof pan over medium heat. Add thyme, garlic, anchovies, and peppers to the pan; cook for 90 seconds, stirring often. Season with sea salt and freshly cracked pepper, to taste then place into the oven for five minutes, or until crisp tender. Remove from the oven and serve. Enjoy.