Name: My Sicilian Ex-Mother-in-Law's Peperonata
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Red bell peppers, seeded - 3 large; Yellow bell pepper, seeded - 1 large; Olive oil, or more to taste - 2 tablespoons; Red onion, cut into 8 wedges - 1 large; Garlic, minced - 2 cloves; Dry white wine - ⅓ cup; Ripe plum tomatoes, diced - 2 medium; Sliced black and green olives - ⅓ cup; Fresh basil, chopped - 1 bunch; Chopped fresh oregano - 1 tablespoon; Fresh red chile pepper, finely chopped - 1 small; Salt and ground black pepper to taste - 1 small

Ingredients for - My Sicilian Ex-Mother-in-Law's Peperonata

1. Red bell peppers, seeded 3 large

2. Yellow bell pepper, seeded 1 large

3. Olive oil, or more to taste 2 tablespoons

4. Red onion, cut into 8 wedges 1 large

5. Garlic, minced 2 cloves

6. Dry white wine ⅓ cup

7. Ripe plum tomatoes, diced 2 medium

8. Sliced black and green olives ⅓ cup

9. Fresh basil, chopped 1 bunch

10. Chopped fresh oregano 1 tablespoon

11. Fresh red chile pepper, finely chopped 1 small

12. Salt and ground black pepper to taste 1 small

How to cook deliciously - My Sicilian Ex-Mother-in-Law's Peperonata

1 . Stage

Cut red and yellow bell peppers into 1-inch pieces.

2 . Stage

Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.

3 . Stage

Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.