Spanish Bell Pepper Sauté

Colorful bell peppers

Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and relatively inexpensive. This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas.

Serves: 4 to 6

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium red bell peppers, cut into 2-inch strips
  • 2 medium green bell pepper, cut into 2-inch strips
  • 2 medium yellow bell pepper, cut into 2-inch strips
  • 1/4 cup dry white wine
  • 1/4 cup sun-dried tomatoes, (oil-cured or not) cut into strips
  • 2 medium firm, ripe tomatoes
  • 2 to 3 tablespoons minced fresh parsley, optional
  • Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the onion and sauté 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.

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