Tri Color Pepper Rice Ring Recipes

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TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES



Tri-Color Peppers in Garlic, Onions and Tomatoes image

Generally a summer tapa (when peppers are abundant). They are colorful, taste great and make a great addition to your array of tapas. In addition this is a geat vegetarian topping to pasta or rice.

Provided by An American in Spain

Categories     Peppers

Time 41m

Yield 6 tapas

Number Of Ingredients 10

1/3 cup olive oil
2 green peppers, seeded and cut into thin strips
2 red bell peppers, seeded and cut into thin strips
2 yellow bell peppers, seeded and cut into thin strips
4 -6 garlic cloves, crushed
1 medium red onion, thinly sliced
2 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
10 ounces fresh tomatoes or 10 ounces canned tomatoes, chopped
salt and pepper

Steps:

  • Heat olive oil in large frying pan.
  • Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
  • Add parsley, cilantro and garlic and cook another 2-3 minutes.
  • Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
  • Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
  • (Do not overcook the peppers).
  • The sauce should be somewhat thick.
  • If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
  • Check the seasoning again at this point.
  • Add the peppers and onions back into the sauce, if necessary.
  • Serve immediately.
  • The dish may be made ahead of time and rewarmed when served.

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