Tri-Color Peppers in Garlic, Onions and Tomatoes
photo by An American in Spain
- Ready In:
- 41mins
- Ingredients:
- 10
- Yields:
-
6 tapas
ingredients
- 1⁄3 cup olive oil
- 2 green peppers, seeded and cut into thin strips
- 2 red bell peppers, seeded and cut into thin strips
- 2 yellow bell peppers, seeded and cut into thin strips
- 4 -6 garlic cloves, crushed
- 1 medium red onion, thinly sliced
- 2 tablespoons parsley, chopped
- 3 tablespoons cilantro, chopped
- 10 ounces fresh tomatoes or 10 ounces canned tomatoes, chopped
- salt and pepper
directions
- Heat olive oil in large frying pan.
- Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
- Add parsley, cilantro and garlic and cook another 2-3 minutes.
- Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
- Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
- (Do not overcook the peppers).
- The sauce should be somewhat thick.
- If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
- Check the seasoning again at this point.
- Add the peppers and onions back into the sauce, if necessary.
- Serve immediately.
- The dish may be made ahead of time and rewarmed when served.
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Reviews
-
It was awesome.I used a yellow onion because thats what I had on hand. I also added a little zucchini as someone else did. Delicious! Thanks for the great idea for tri-colored peppers, which I loved! The picture doesn't do it justice. Went well with chicken spareribs and rice. I did reduce the liquid as suggested. It was wonderful.
RECIPE SUBMITTED BY
I moved to Spain about 2 years ago from San Diego after I retired. I am now living my dream of living the Sapnish culture.
I love to cook and especially like Spanish food. I intend to share some of the recipes with you over the next weeks. Would love to hear from anyone interested in Spain.
Ron Brown