Sweet sautéed peppers in phyllo cups

Sweet sautéed peppers are a mainstay in our household. I make these regularly to go with anything from grilled meat to garlic bread. They can be messy to serve so I corralled them in little phyllo cups, which themselves are prone to crumbs.  The upshot is - keep napkins or plates on hand.  

To make phyllo cups:

Note: You can buy phyllo cups if - unlike me - your grocery store carries these in the frozen section.

Defrost a commercial package of phyllo sheets. Carefully lay one sheet of phyllo on a clean surface, keeping remaining sheets covered with a damp clean cloth. Use a pastry brush to apply a thin layer of melted butter. Layer another sheet directly over top and brush with melted butter. Continue until you have 5 sheets, with no butter on top sheet. Cut the phyllo into 3 lengthwise and 4 crosswise. Press each piece into a non-stick or greased muffin tin to approximate a cup shape. You can also cut smaller squares and press these into mini muffin tins. I made two regular-sized batches for a total of 24 cups. 

Bake the cups at 400°F for 6-7 minutes or until golden. Remove from oven and let them cool directly in the pan. Note: My silicone muffin pans made it easy to 'pop' the cooled phyllo cups out.

To make sweet peppers:

This is the recipe for a medium-sized batch, which made enough for the 24 phyllo cups. Core 5 yellow, red or orange peppers and dice or cut into thin strips. Pour enough olive oil to just coat the bottom of a heavy-bottomed saucepan. Add 3 or 4 tablespoons of balsamic vinegar and one tablespoon of chopped garlic. Add peppers and toss to coat. Cook over medium-low heat for about 40 minutes, stirring occasionally with a wooden spoon. I usually cook with a lid for the first 15 minutes then remove it. The peppers should be very sweet and not at all crunchy.

To assemble:

Use a slotted spoon or tongs to fill each cup with the cooked peppers. Top with thinly sliced green onion. Serve warm.

Variation: 

Sprinkle goat cheese on top.