Caribbean Kipper Snacks with Peppers
Servings
2
Prep Time
15 minutes
Difficulty
Beginner
Ingredients
- 1 can King Oscar Kipper Snacks in Extra Virgin Olive Oil, reserve oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 Scotch Bonnet, habanero, or chili pepper of choice, sliced or to personal taste
- Chopped parsley, for garnish
- Salt and pepper, to taste
Sautéed in the kipper's own olive oil with garlic and onion, this bold, Caribbean-inspired skillet is a weeknight dinner worth repeating. Pile it over toast or rice pilaf and finish with fresh parsley.
Instructions
- Heat skillet on medium-high heat. Drain oil from kipper snacks into the pan.
- Add bell peppers, onion, and garlic. Sauté until tender.
- Add sliced chili pepper and kipper snacks.
- Gently stir until kipper snacks are warm.
- Serve on top of toast, Trinidad coconut bake, or rice pilaf. Top with chopped parsley.
- Season with salt and pepper, to taste.
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