Spanish Bell Pepper Saute

This is an old recipe for me but I realized how I could use it for Passover.  While the Pesach cookbooks have fabulous recipes, I feel more grounded with some of the recipes from our daily lives.  The truth is, there are many that can be eaten all year round including Pesach.

This is one of those.

Spanish Bell Pepper Saute  adapted from In a Vegetarian Kitchen

4 to 6 servings

1 tablespoon olive oil

• 1 medium onion, chopped

1 medium red bell peppers, cut into 2-inch strips

1 medium green bell pepper, cut into 2-inch strips

1 medium yellow bell pepper, cut into 2-inch strips

• 1/4 cup dry white wine
• 1 teaspoon cumin
• 1/4 teaspoon cayenne

• 1/2 teaspoon balsamic vinegar
• 1/4 cup sun-dried tomatoes, (oil-cured or not) cut into strips
• 2 medium firm, ripe tomatoes
• 2 to 3 tablespoons minced fresh parsley, optional
• Salt and freshly ground pepper to taste   

Heat the oil in a large skillet. Add the onion and sauté over medium heat until it is translucent.

Add the garlic, bell peppers, wine and dried tomatoes.

Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.

Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes.

Add the optional parsley, cumin, cayenne, balsamic vinegar and season to taste with salt and pepper. Serve at once.

S