Tri-Color Peppers in Garlic, Onions and Tomatoes

Name: Tri-Color Peppers in Garlic, Onions and Tomatoes
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 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

Submitted by An American in Spain

"Generally a summer tapa (when peppers are abundant). They are colorful, taste great and make a great addition to your array of tapas. In addition this is a geat vegetarian topping to pasta or rice."

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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.

LeeSpade
This sounded so good but I could not get anything that looked like the picture. The taste was fairly bland and we ended up with 1 small spoonful of sauce from a heaping pan of peppers/onion/tomatoes. We also thought this was enough for 8-10 servings. I served over rice.

Ducky

RECIPE SUBMITTED BY

An American in Spain

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

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