Recipe for Spanish Bell Pepper Saute 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
1 med onion chopped
2 x garlic cloves minced
2 med red bell peppers cut 2" strips
2 med green bell pepper cut 2" strips
2 med yellow bell pepper cut 2" strips
1/4 cup dry white wine
1/4 cup sun-dried tomatoes (oil-cured or not) cut into strips
2 med firm ripe tomatoes
3 tbl minced fresh parsley (optional)
Salt to taste
Instructions:
Instructions: Heat the oil in a large skillet. Add the onion and saute 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 and season to taste with salt and pepper. Serve at once.

This recipe yields 4 to 6 servings.

Comments: This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas.

Description: "Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and for a short time, relatively inexpensive."

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