Char the bell peppers on an open flame or in a pan under the broiler until the skins are blackened on all sides. Put the peppers in a bowl and cover tightly with plastic to steam for about 15 minutes. Rub off the charred skin. Remove the stem and seeds and cut the flesh into long, thin strips.
Cut the carrots into six fairly evenly sized sticks by first cutting the carrots in half crosswise. Then quarter the thicker stem end lengthwise and cut the narrower root end in half lengthwise. Slicing the carrots into six even pieces not only makes for a more visually pleasing dish, but it also helps the carrots cook at the same rate.
Pour 3 Tbs. of the olive oil into a large skillet or sauté pan with a lid. Add the onion, garlic, and a pinch of salt. Stir to coat everything with oil and cook, covered, over medium-low heat until softened, 6 to 8 minutes. Add the jalapeño, cover, and cook for 1 minute. Add the red pepper strips and another small pinch of salt and cook, covered, for another 3 minutes. Transfer to a bowl and let cool.
Heat the remaining 2 Tbs. olive oil in the pan over medium heat; add the carrots and season with a pinch of salt. Stir to coat and cook, covered, for 7 minutes.
Add 1/2 cup water and cook, uncovered, over medium- high heat, stirring occasionally, until the carrots are tender and most of the water has evaporated, 7 to 9 minutes.
Add the red pepper mixture to the carrots. Cook for 1 to 2 minutes to warm through. Stir in the oregano, parsley, and lime juice. Season to taste with salt (and cayenne, if not spicy enough). Serve immediately.
nutrition information (per serving):
based on eight servings;
sat fat g
Photo: Scott Phillips