Stewed Peppers ( Peperonata)

• 3 tbsp extra-virgin olive oil
• 1/2 red onion, sliced thin
• 1 red bell pepper, juilienned
• 1 yellow bell pepper, julienned
• 1 green bell pepper, julienned
• 2 garlic cloves, crushed (but left whole)
• 3 tbsp Pomodoro sauce
• Kosher salt and Black Pepper
• 10 basil leaves, julienned

1. 1) In a large saute pan, heat olive oil on medium-high heat until sizzles, about 2 minutes.Add onions and cook for 4-5 minutes.
2. 2) Turn heat to low, and add peppers and crushed garlic. Cook until softened.
3. 3) Add tomato sauce and salt and pepper to taste, and cook for 15 minutes with pan covered. Remove lid and cook another 20 minutes until peppers soft and caramelized.
4. Additions: Top with goat cheese if combining with sausage.

extravirgin olive oil, red onion, red bell pepper, yellow bell pepper, green bell pepper, garlic, pomodoro sauce, kosher salt, basil

Taken from www.epicurious.com/recipes/member/views/stewed-peppers-peperonata-50157016 (may not work)