A slow sauté of sweet bell peppers and olive oil results in melt-in-your mouth caramelized peppers. The Italian-inspired addition of garlic, raisins, almonds, and vinegar adds complexity, perfectly accentuating and balancing the peppers' sweetness.
Delightful alongside roast pork or grilled chicken, perfect as a topping for bruschetta — and they're wonderful hot or cold. Enjoy!
Cut the peppers into uniformly sized strips, about 1/4 inch thick by 1-1/2 inches long. You should have a generous 4 cups total.
Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the peppers and cook, stirring occasionally, until the peppers are soft and tender and have begun to caramelize, 25 to 30 minutes.
Stir in the garlic, raisins, almonds, sugar and vinegar. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Season with salt and pepper to taste. Transfer to a platter or shallow bowl and sprinkle with the parsley.