Tri-Color Peppers in Garlic, Onions and Tomatoes

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.

• Ready In: 41 mins
• 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

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.