Peperonata

by Angela Trentadue

To me, peppers are the sirens of summer. Their burgeoning colors calling to me from the piles on each market table. The simplicity of this recipe requires lush, juicy produce, but it also allows for easy variations – smoked paprika and chicken, olives/capers with rice pilaf, cilantro and black beans for burritos, grilled italian sausage and crusty bread…

Ingredients

1/2 c olive oil
3 onions, sliced thin
1# red, yellow or orange bell peppers, cored and deseeded, cut into 1/2″ strips
salt & pepper

Directions

1. Heat the oil in a heavy saucepan and sweat the onions until translucent.
2. Add the peppers, season with salt and pepper.
3. Cook peppers over low heat, stirring occasionally, until the peppers are soft, about 20 minutes. Check seasoning and serve.