Italian Bell Pepper Stew Recipe aka Peperonata

• Vegan
• Gluten free

• Produce

  • 1/3 cup Basil
  • 6 Bell peppers, red
  • 2 whole cloves Garlic
  • 1 Onion, medium
  • 1/3 cup Parsley

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on shelovesbiscotti.com

Description

Ingredients

• 2-3 tablespoons olive oil
• 1 medium onion, sliced
• 2 whole cloves garlic
• 6 bell peppers (red, orange, yellow), sliced into ¼-1/2 inch strips
• ½ - ¾ cup red wine
• salt and pepper to taste
• ⅓ cup parsley, chopped
• ⅓ cup basil, chopped
• salt and pepper to taste

Directions

• Heat the olive oil in a large frying pan (over medium-high heat).
• Add the sliced onions and sauté until onions soften (reduce to medium heat).
• Add the whole cloves of garlic.
• Lower heat to medium-low.
• Add the sliced peppers all at once over the onions. Do not stir.
• Cover your pan and let the mixture stew together for about 10 minutes. Every once in a while give your pan a shake.
• When the peppers have softened, add the red wine and simmer on medium heat for about 5-10 more minutes, uncovered.
• Remove from heat.
• Add parsley, basil, and season to taste.