Peperonata

🛒 Ingredients

• Red Bell Pepper 300 g · 93 kcal
• Yellow Bell Pepper 200 g · 54 kcal
• Green Bell Pepper 200 g · 40 kcal
• Onion 200 g · 80 kcal
• Garlic 15 g · 22 kcal
• Crushed Tomatoes (canned) 400 g · 80 kcal
• Olive Oil 40 g · 354 kcal

👨‍🍳 Instructions

1. Wash and seed all bell peppers, then slice them into strips; peel and finely chop the onion and garlic.
2. Heat olive oil in a large pot or deep pan over medium heat; add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the sliced bell peppers and minced garlic to the pan, stirring well to combine with the onion.
4. Sauté for another 10-15 minutes, stirring occasionally, until the peppers start to soften.
5. Pour in the crushed tomatoes, season with salt and pepper to taste, and bring the mixture to a gentle simmer.
6. Reduce heat to low, cover the pan, and let it simmer for 25-30 minutes, or until the peppers are very tender and the sauce has thickened.
7. Serve peperonata warm or at room temperature as a side dish, with crusty bread, or as a topping for bruschetta.