4 tablespoons olive oil
4 garlic cloves, sliced
2 onions, diced
2 tomatoes, peeled and diced
3 bell peppers, seeded and coarsely diced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
2 tablespoons chopped fresh parsley


1. Pour the oil into a large saucepan over medium heat and cook the garlic until it starts to sizzle, about 2 minutes. Add the onions, reduce the heat to medium-low, and cook for 3 minutes. Add the tomatoes, bell peppers, red pepper flakes, and salt, cover, and cook for 10 minutes, stirring once.
2. Uncover, reduce the heat so that the peppers simmer, and cook for 1 hour, stirring every 10 minutes. Add the parsley and cook for 5 minutes. Remove from the heat, cool to room temperature, and refrigerate overnight to let the flavors develop. Serve at room temperature.

Nick Stellino recommends using 1 each green, red and yellow bell pepper to make this dish as beautiful as it is delicious. Serve the peppers at room temperature as part of an antipasto offering, or as a side dish.

Stewed Peppers
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