Spanish Bell Pepper Saute

• 2 tablespoons olive oil
• 1 medium onion, quartered and thinly sliced
• 2 garlic cloves, minced
• 2 medium red bell peppers, cut into narrow strips
• 2 medium green bell peppers, cut to match red pepper
• 2 medium yellow bell peppers, cut to match red pepper
• 1/4 cup dry white wine
• 1/4 cup oil-packed sun-dried tomatoes, cut into strips
• 2 medium tomatoes
• 2 to 3 tablespoons minced fresh parsley, optional
• Salt and freshly ground pepper to taste

1. Heat the oil in a large skillet.
2. Add the onion and saute over medium heat until translucent.
3. Add the garlic, bell peppers, wine, and sun-dried tomatoes.
4. Stir in 1/4 cup water and bring to a simmer.
5. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.
6. Stir in the fresh tomatoes and continue to cook, uncovered, just until they have lost their raw quality, 3 to 4 minutes.
7. Add the optional parsley and season with salt and pepper.
8. Serve at once.
9. Calories: 150
10. Total Fat: 9g
11. Protein: 2g
12. Carbohydrates: 15g
13. Fiber: 4g
14. Sodium: 50mg

olive oil, onion, garlic, red bell peppers, green bell peppers, yellow bell peppers, white wine, tomatoes, tomatoes, fresh parsley, salt

Taken from www.epicurious.com/recipes/food/views/spanish-bell-pepper-saute-390554 (may not work)