I came across this Cooking Light recipe for pan-roasted bell peppers. I loved the idea of starting the cooking on the stovetop 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.
How to Make Pan Roasted Bell Peppers with Garlic and Thyme
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.