We love full flavor in our meals and one of our tricks to get great flavor without adding sauces or a gazillion spices is to just caramelize onions and peppers. They are both done in the same way, but we have noticed that not many think to caramelize the peppers and not just the onions. So, Cade thought it would be a good idea to share a little how to caramelize peppers post and I entirely agree.
1. Start with a stainless steel pan. Nonstick is fine if you must, but a stainless pan allows those brown bits (fond) to develop on the pan which makes for more flavorful veggies when you scrape it up.
2. Add a little butter, olive oil or combination to the pan and heat it up.
3. Add your sliced peppers to the pan, which will be a huge pile, but don’t worry it will shrink down as you can see.
4.Turn the pan down to medium low and allow to cook, stirring about every 10 minutes until caramelized, about 40-50 minutes.
Tip: Some recipes call for water, alcohol or other liquids, we prefer that caramelized buttery taste so we don’t deglaze, instead we just scrape up the bits as we stir. You may add a little liquid if you’d like.
- 2 red and 2 green bell peppers
- 2 tablespoons of butter *olive oil or a combination is ok too
- Heat a stainless steel skillet over medium heat. Add the butter and melt. Add the pepper and stir gently to coat with butter. Cook for 10 minutes and then turn to medium low and cook for 40 more minutes, stirring every 5-10 minutes. Peppers may be done earlier so just watch until they look as you want.