This dish is truly its own stand alone side but I made it as a part of Pan Roasted Chicken with Sausage and Peppers.
The Recipe calls for:
6 yellow bell peppers
6 red bell peppers
6 ounces piquillo peppers
1/2 cup Sofrito ( I used a jar, you can make your own)
1 1/2 cups chicken or vegetable stock
3/4 tsp Piment d'Espelette ( I used hot smoked paprika, cayenne would work though not quite as much)
1 Tbsp minced chives
I scaled it back a bit and only used 6 peppers total and cut all the other ingredients in 1/2. Piquillo peppers may not sound familiar, they are really the Spanish version of the roasted red peppers that you find in every grocery store. Goya makes them as Piquillo Fancy Pimientos or just fancy pimentos. Regular roasted red peppers would likely be fine.
Heat the oven to 375
Slice the peppers in half and lay them on a baking sheet, coat them with some canola oil and sprinkle on some salt and pepper. Place the peppers cut side down on the baking sheet and roast in the oven for 35 minutes or until the peppers are soft and the skins have bubbled. Don't let them get too brown. Once they have roasted put them in a bowl covered in foil or something with a lid until they cool to room temp.
After they cool, remove as much of the skin as possible and tear the peppers into pieces. Tear the piquillo peppers the same way then add all the peppers, the sofrito, stock and the Piment d'Espelette. Cook over medium-high heat until everything is bubbling then reduce the heat and simmer for 30 minutes until the peppers have gotten very soft and liquid has reduced. After tasting this dish tonight you could, and should serve it as a side unto itself, sprinkle it with the chives and serve it alongside and roasted meat.