Tri-Color Peppers in Garlic, Onions and Tomatoes

sobota, 25 stycznia 2014

Tri-Color Peppers in Garlic, Onions and Tomatoes

Time: 41 mins

Ingredients

  • 1/3 cup olive oil
  • 2 green peppers, seeded and cut into thin strips
  • 2 red bell peppers, seeded and cut into thin strips
  • 2 yellow bell peppers, seeded and cut into thin strips
  • 4 -6 garlic cloves, crushed
  • 1 medium red onion, thinly sliced
  • 2 tablespoons parsley, chopped
  • 3 tablespoons cilantro, chopped
  • 10 ounces fresh tomatoes or 10 ounces canned tomatoes, chopped
  • salt and pepper

Directions

  • 1 Heat olive oil in large frying pan.
  • 2 Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
  • 3 Add parsley, cilantro and garlic and cook another 2-3 minutes.
  • 4 Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
  • 5 Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
  • 6 (Do not overcook the peppers).
  • 7 The sauce should be somewhat thick.
  • 8 If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
  • 9 Check the seasoning again at this point.
  • 10 Add the peppers and onions back into the sauce, if necessary.
  • 11 Serve immediately.
  • 12 The dish may be made ahead of time and rewarmed when served.

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