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Spanish Bell Pepper Sauté
Posted By Nava On June 30, 2010 @ 3:52 am In Bell Peppers,Recipes | No Comments
Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and for a short time, 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
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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 recipes using bell peppers.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/bell-peppers-vegetables-all-year-round/
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