Bell peppers were on sale at the grocery store last week and I over-bought. I really do try not to so this, but sometimes I become giddy and common sense just flies out of my head. :)
A few were getting soft, so I took this opportunity to make peperonata. This decidedly Italian dish consists of sautéed bell pepper and onion, mixed with chopped tomato, and at the end, seasoned with red wine vinegar to add a bit of piquancy. It is very good as a side with roasted chicken, but delicious when mixed with pasta.
This is very quick to put together, the time is taken up with simmering the vegetables for the flavors to mingle. I use fresh tomatoes when I make this in late summer, but this time I went with the canned diced variety (which tastes so much better than those ones in the grocery stores now that “tomato season” is over). I served this over mini-rigatoni (ran out of the whole wheat penne I had planned to use) with a sprinkling of grated Asiago.
* Exported from MasterCook *
Recipe By : Vcci
Amount Measure Ingredient -- Preparation Method
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1 teaspoon olive oil
9 ounces bell pepper -- a mix of colors looks best; cut into 1/4" wide strips
3 ounces sweet onion -- halved lengthwise and sliced into 1/4" strips
1 small garlic clove -- minced
14 ounces canned diced tomato -- undrained
2 tablespoons red wine vinegar
1 tablespoon fresh parsley -- minced
In a medium sized nonstick skillet, heat the oil over a medium flame. Saute the peppers for 3 minutes, then add the onions and sauté for another 3 minutes, stirring often. Add the garlic cook for one more minute.
Pour the undrained diced tomatoes in, bring to a boil, lower the heat, and simmer for 15 minutes. Add salt and ground black pepper to taste, and the red wine vinegar. Simmer for 10 minutes. Sprinkle with parsley.
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Per serving: 109 Calories (kcal); 3g Total Fat; (18% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 562mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates