Stewed Sweet Peppers (Peperonata)
This sweet, simple pepper stew is an ideal use for summer's bounty of sweet peppers. It makes a great antipasto atop bruschetta.
Enlarge Image
Photo: Todd Coleman
4 assorted red, yellow, and orange bell peppers,
cored, seeded, and cut into 1⁄4" strips
4 cloves garlic, thinly sliced crosswise
1⁄2 medium white onion, thinly sliced
Kosher salt and freshly ground black pepper,
to taste
3 tbsp. red wine vinegar
1. Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and 1⁄2 cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl.
MAKES 2 CUPS
 Recipe - Saveur.com){kind=link}
Have one comment which can apply to MANY recipes:
The list of ingredients is incomplete. In this case, 1/2 water is required during the actual preparation of this side, but is NOT on the ingredients list.