Tri-Color Peppers in Garlic, Onions and Tomatoes

READY IN: 41mins
Recipe 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.

Top Review by LeeSpade

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.

Ingredients Nutrition

Directions

  1. Heat olive oil in large frying pan.
  2. Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
  3. Add parsley, cilantro and garlic and cook another 2-3 minutes.
  4. Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
  5. Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
  6. (Do not overcook the peppers).
  7. The sauce should be somewhat thick.
  8. If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
  9. Check the seasoning again at this point.
  10. Add the peppers and onions back into the sauce, if necessary.
  11. Serve immediately.
  12. The dish may be made ahead of time and rewarmed when served.

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