Bell Pepper Confit with Pancetta

Name: Bell Pepper Confit with Pancetta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 1/2 cups (375 ml)
Ingredients: 2 red bell peppers, seeded and diced; 1/3 cup (75 ml) olive oil; 6 oz (170 g) diced pancetta; 1/4 cup (10 g) chopped flat-leaf parsley; 1/4 cup (10 g) chopped fresh chives

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Preparation 15 MIN

Cooking 12 MIN
Servings 1
Makes 1 1/2 cups (375 ml)

Ingredients
Preparation

Ingredients

2 red bell peppers, seeded and diced
1/3 cup (75 ml) olive oil
6 oz (170 g) diced pancetta
1/4 cup (10 g) chopped flat-leaf parsley
1/4 cup (10 g) chopped fresh chives

Preparation

In a non-stick skillet over high heat, sauté the peppers in the oil until lightly browned. Add the pancetta and continue cooking for 5 minutes or until the pancetta is golden brown and the peppers have softened and caramelized. Remove from the heat and stir in the herbs. Season with salt and pepper. Spoon into a serving bowl and serve warm or at room temperature.

Bell Pepper Confit with Pancetta

Ingredients

Preparation

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