Spanish Bell Pepper Saute

I found a delightful recipe in a new blog, to me, In a Vegetarian Kitchen and with a few adaptations, ended up with a really delicious dish.

SPANISH BELL PEPPER SAUTE
4 to 6 servings

1 tablespoon olive oil

• 1 medium onion, chopped

1 medium red bell peppers, cut into 2-inch strips

1 medium green bell pepper, cut into 2-inch strips

1 medium yellow bell pepper, cut into 2-inch strips

• 1/4 cup dry white wine
• 1 teaspoon cumin
• 1/4 teaspoon cayenne

 

• 1/2 teaspoon balsamic vinegar
• 1/4 cup sun-dried tomatoes, (oil-cured or not) cut into strips
• 2 medium firm, ripe tomatoes
• 2 to 3 tablespoons minced fresh parsley, optional
• Salt and freshly ground pepper to taste   

Heat the oil in a large skillet. Add the onion and sauté over medium heat until it is translucent.

Add the garlic, bell peppers, wine and dried tomatoes.

Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.

Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes.

Add the optional parsley, cumin, cayenne, balsamic vinegar and season to taste with salt and pepper. Serve at once.

 

Submitted to Real Food Wednesdays at  Kelly the Kitchen Kop and Vegetarian Fridays

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