Three Peppers in Tomato and Garlic

Chef

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¾ cup/175ml/6fl oz olive oil
2 yellow peppers, de-seeded and cut into thin strips
2 red peppers, de-seeded and cut into thin strips
2 green peppers, de-seeded and cut into thin strips
1 tbsp/15ml parsley, chopped
2 tsp/l0ml finely chopped garlic
8oz/225g fresh or canned tomatoes
salt and freshly ground black pepper
Serves 6
1-Heat the oil in a large frying pan and cook the peppers gently for 2-3 minutes, stirring
frequently. Add the parsley and garlic and cook for another couple of minutes.

2-Add the chopped tomatoes and their juice to the pan. Stir and season. Cover and simmer gently
for about 20 minutes, until the peppers are tender. The sauce should be quite thick - if necessary,
remove the peppers and boil rapidly to reduce the liquid. Season.
 
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