Description Edit

Ingredients Edit

• 1 tbl olive oil
• 1 med Onion chopped
• 2 x garlic cloves minced
• 2 med red bell peppers cut 2" strips
• 2 med green bell pepper cut 2" strips
• 2 med yellow bell pepper cut 2" strips
• 1/4 cup dry white wine
• 1/4 cup sun-dried tomatoes (oil-cured or not) cut into strips
• 2 med firm ripe tomatoes
• 3 tbl minced fresh parsley (optional)
• salt to taste
• Freshly-ground black pepper to taste

Directions Edit

Heat the oil in a large skillet. Add the Onion and saute over medium heat until it is translucent. Add the garlic, bell peppers, wine and dried tomatoes. Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes. Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes. Add the optional parsley and season to taste with salt and pepper. Serve at once.

See also Edit