Tri-Color Peppers in Garlic, Onions and Tomatoes

READY IN: 41mins
YIELD: 6 tapas




  • 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.