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Stewed Bell Peppers

Source: The Italian Gourmet
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Active Time:  10 Minutes
Total Time:  45 Minutes
  Serves 4
A typical summer vegetable dish that lends itself to a variety of interpretations, this one is from Sicily but it is found throughout Italy.
1 cup olive oil
3 large onions, thinly sliced
13 oz tomatoes, seeded and chopped
4 large yellow and red bell peppers, seeded and coarsely chopped
2 oz pitted green olives in brine, coarsely chopped
Stewed Bell Peppers Recipe at
Put the oil into a wide, shallow pan, preferably of terracotta, heat it and add the onions. Fry gently over low heat without burning until nicely golden. Add the tomatoes and bell peppers, mix, and season with salt. Cover the pan and cook over low heat for 15 minutes. Stir in the olives and cook for 20 minutes until the peppers are soft but not mushy. Serve hot or cold.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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