My Sicilian Ex-Mother-in-Law's Peperonata Recipe

Recipe: Bell Pepper and Tomato Medley

Ingredients (for 4 servings):

• 3 large red bell peppers, seeded
• 1 large yellow bell pepper, seeded
• 2 tablespoons olive oil, or more to taste
• 1 large red onion, cut into 8 wedges
• 2 cloves garlic, minced
• cup dry white wine
• 2 medium ripe plum tomatoes, diced
• 1 bunch fresh basil, chopped
• cup sliced black and green olives
• 1 tablespoon chopped fresh oregano
• 1 small fresh red chile pepper, finely chopped
• Salt and ground black pepper to taste

Directions:

1. Cut the bell peppers into 1-inch pieces and set them aside.
2. Heat the olive oil in a large nonstick skillet over medium heat.
3. Add the onion and garlic to the skillet and cook for about 3 minutes, until fragrant.
4. Add the bell peppers and cook, stirring occasionally, until the onion becomes translucent (about 7 minutes).
5. Stir in the white wine and allow it to cook for a minute before adding the diced tomatoes.
6. Bring the mixture to a simmer, cooking until the tomatoes start to soften, which should take about 5 minutes.
7. Stir in the chopped basil, olives, and oregano, then simmer for another 5 minutes, stirring occasionally, until the bell peppers have softened.
8. Add the chopped chile pepper, then season with salt and black pepper to taste.
9. Serve the dish warm and enjoy the vibrant, flavorful medley.

Nutrition Facts (per serving):

• Calories: 172
• Total Fat: 9g (11% of Daily Value)
• Saturated Fat: 1g (6% of Daily Value)
• Sodium: 115mg (5% of Daily Value)
• Total Carbohydrate: 18g (7% of Daily Value)
• Dietary Fiber: 5g (17% of Daily Value)
• Total Sugars: 9g
• Protein: 3g (7% of Daily Value)
• Vitamin C: 261mg (290% of Daily Value)
• Calcium: 83mg (6% of Daily Value)
• Iron: 2mg (12% of Daily Value)
• Potassium: 591mg (13% of Daily Value)