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.
- 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 See How It's Made
- 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.