Sauteed Peppers with Capers

• 3 sweet peppers, preferably of different colors and types
• 1 onion
• 3 tablespoons olive oil
• Salt
• 2 to 3 garlic cloves, chopped
• 1 tablespoon capers, rinsed, drained, and chopped coarse
• 1 tablespoon chopped basil or parsley (or both)
• Extra-virgin olive oil

1. Cut in half: 3 sweet peppers, preferably of different colors and types.
2. Trim the stem end and remove the seeds and the ribs inside the peppers.
3. Slice thin.
4. Peel and slice thin: 1 onion.
5. Heat in a heavy pan: 3 tablespoons olive oil.
6. Add the onion and cook over medium heat, stirring occasionally, for 4 minutes.
7. Add the peppers and season with: Salt.
8. Cook for another 4 to 6 minutes, or until the peppers begin to soften.
9. Stir in: 2 to 3 garlic cloves, chopped, 1 tablespoon capers, rinsed, drained, and chopped coarse.
10. Cook for another few minutes, turning down the heat if the pan begins to brown.
11. Taste for salt and adjust as needed.
12. When the peppers are done toss with: 1 tablespoon chopped basil or parsley (or both).
13. Serve lightly drizzled with: Extra-virgin olive oil.

sweet peppers, onion, olive oil, salt, garlic, capers, basil, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/sauteed-peppers-with-capers-387223 (may not work)