Tri-Color Peppers in Garlic, Onions and Tomatoes

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.