Ingredients
-
1/3
-
2
-
2
-
2
-
4 - 6
-
1
-
2
-
3
-
10
-
-
-
-
-
-
Directions
Tri-Color Peppers in Garlic, Onions and Tomatoes, Generally a summer tapa (when peppers are abundant) They are colorful, taste great and make a great addition to your array of tapas In addition this is a geat vegetarian topping to pasta or rice , It was awesome used a yellow onion because thats what I had on hand I also added a little zucchini as someone else did Delicious! Thanks for the great idea for tri-colored peppers, which I loved! The picture doesn’t do it justice Went well with chicken spareribs and rice I did reduce the liquid as suggested It was wonderful , This sounded so good but I could not get anything that looked like the picture The taste was fairly bland and we ended up with 1 small spoonful of sauce from a heaping pan of peppers/onion/tomatoes We also thought this was enough for 8-10 servings I served over rice
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Steps
|
1
Done
|
Heat Olive Oil in Large Frying Pan. |
|
2
Done
|
Add Peppers and Onions and Cook Gently For 2-3 Minutes, Stirring Frequently. |
|
3
Done
|
Add Parsley, Cilantro and Garlic and Cook Another 2-3 Minutes. |
|
4
Done
|
Add Chopped Tomatoes and Their Juice to the Pan, Stir and Season With Salt and Pepper. |
|
5
Done
|
Cover the Pan and Simmer For About 20 Minutes or Until the Peppers Are Tender but Somewhat Crisp. |
|
6
Done
|
(do not Overcook the Peppers). |
|
7
Done
|
the Sauce Should Be Somewhat Thick. |
|
8
Done
|
If Too Much Liquid Remains When the Peppers Are Crisp Tender, Remove the Peppers and Onions and Boil Rapidly to Reduce the Liquid. |
|
9
Done
|
Check the Seasoning Again at This Point. |
|
10
Done
|
Add the Peppers and Onions Back Into the Sauce, If Necessary. |
|
11
Done
|
Serve Immediately. |
|
12
Done
|
the Dish May Be Made Ahead of Time and Rewarmed When Served. |
