Source: Maryann Mawhinney
1 lb. green peppers (can use other colors)
2 cups water
6 T olive oil
1/3 cup lemon juice
1/2 t Salt
Tie all the ingredients listed below in cheesecloth:
2 T chopped onion
6 sprigs parsley 1 celery stalk, chopped coarsely
1 sprig fennel
1 sprig fresh thyme
6 coriander seeds
Place all above ingredients – except the green peppers – in saucepan, bring to a boil, reduce heat, cover and simmer for 10 minutes.
Cut peppers lengthwise, remove seeds, and quarter. Simmer in above broth for 10 minutes. Drain and arrange on a serving dish.
Boil down the broth until it has reduced to about 1/3 cup. Season and strain over peppers. Sprinkle some chopped parsley on top. Excellent hot or cold.