Yield: 6 servings
|4 mediums||Red bell peppers|
|4 mediums||Green bell peppers|
|3 \N||Garlic cloves; sliced|
|1 \N||Yellow onion; sliced|
|3 tablespoons||Olive oil|
|1 teaspoon||Dried oregano|
|1 teaspoon||Dried rosemary|
|⅓ cup||Dry red wine|
|¼ cup||Fresh parsley; chopped|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||Salt; to taste|
Core both the red and green peppers and cut into large strips; set aside.
Heat a large frying pan and add the olive oil, onion and garlic. Saute a few minutes until the onion begins to collapse. Add the bell peppers, oregano and rosemary and saute for 5 minutes. Add the wine and continue cooking until the peppers are tender. Add salt and pepper to taste and parsley and toss together.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-15-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.