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Saturday, September 22, 2012

Stufato di Peperoni e Cipolle

Onions, 6 white, sliced
Extra Virgin Olive Oil
4 Yellow and Red Bell Peppers, cubed
2 Green Bell Peppers
Mint, 2 sprigs, chopped
Coriander, 2 sprigs chopped
Parsley, 2 sprigs chopped 

  1. Place the onions in a deep and wide pan, add about a quarter cup of the oil and cook over medium heat until the onions wilt.
  2. Add the peppers, salt and pepper. Fold in coriander and and mint. Cover. cook over medium to low heat for about thirty minutes until there is little liquid remaining in the pan.
  3. Garnish with the parsley.

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