Peperonata

Name: Peperonata
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 150 ml olive oil; 1 1 red bell pepper (sliced); 1 1 green bell pepper (sliced); 1 1 yellow or orange bell pepper (sliced); 1 1/2 onion (sliced); 2 garlic cloves (chopped); 1 tbsp dried oregano; 1 tbsp dried basil; 1 tbsp sugar; 1 salt, to taste; 1 black pepper, to taste; 1 1/2 lemon

Jack Fermon @el_pinche_jack

Mountain View, CA

Colorful and delicious recipe! This side dish can be served with meat, chicken or fish...

Jack Fermon @el_pinche_jack

Mountain View, CA

Colorful and delicious recipe! This side dish can be served with meat, chicken or fish...

Saved

Ingredients

30 mins

2 servings

150 mlolive oil
11 red bell pepper (sliced)
11 green bell pepper (sliced)
11 yellow or orange bell pepper (sliced)
1 1/2onion (sliced)
2garlic cloves (chopped)
1 tbspdried oregano
1 tbspdried basil
1 tbspsugar
1salt, to taste
1black pepper, to taste
1 1/2lemon

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Steps

30 mins

1

Chop the garlic very finely. Slice the peppers and the onion in very thin slices. Remove the seeds and the veins of all bell peppers.
2

Heat the oil in a large pan/wok. When hot, add the onion and sprinkle salt; cook until it gets a golden color.
3

Add the bell peppers, stir and sauté for about 10 minutes. The thinner the slices the quicker they'll cook. They should be 'al dente' cooked on the exterior but a bit crunchy in the interior.
4

Add the garlic, stir and sauté for 3 more minutes until the garlic pieces dissolve.
5

Add the sugar, the dried oregano and a bit more of salt. Stir and cook for 1 more minute.
6

Turn of the heat, add the dried basil, sprinkle black pepper and add a bit of lemon juice just before serving.