My Sicilian Ex-Mother-in-Law's Peperonata

Name: My Sicilian Ex-Mother-in-Law's Peperonata
Total time: 35
Yield: 4
Ingredients: 3 large red bell peppers, seeded; 1 large yellow bell pepper, seeded; 2 tablespoons olive oil, or more to taste; 1 large red onion, cut into 8 wedges; 2 cloves garlic, minced; ⅓ cup dry white wine; 2 medium ripe plum tomatoes, diced; ⅓ cup sliced black and green olives; 1 bunch fresh basil, chopped; 1 tablespoon chopped fresh oregano; 1 small fresh red chile pepper, finely chopped; salt and ground black pepper to taste

Recipe by Buckwheat Queen from allrecipes.com

Dinner,Side Dish 35 Mins.

Ingredients

4 servings

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3 large red bell peppers, seeded
•

1 large yellow bell pepper, seeded
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2 tablespoons olive oil, or more to taste
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1 large red onion, cut into 8 wedges
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2 cloves garlic, minced
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⅓ cup dry white wine

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2 medium ripe plum tomatoes, diced
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⅓ cup sliced black and green olives
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1 bunch fresh basil, chopped
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1 tablespoon chopped fresh oregano
•

1 small fresh red chile pepper, finely chopped
•

salt and ground black pepper to taste

Instructions

Cut red and yellow bell peppers into 1-inch pieces.
Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.
Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.