2 medium red bell peppers (240 g)
2 medium yellow bell peppers (400 g)
2 medium onions (200 g), finely chopped
1/4 cup olive oil (60 ml)
3 small ripe tomatoes (300 g), cut into small cubes
1/2 teaspoon dried thyme, crumbled
1 teaspoon dried oregano
1 teaspoon salt
2 medium red bell peppers (240 g)
2 medium yellow bell peppers (400 g)
2 medium onions (200 g), finely chopped
1/4 cup olive oil (60 ml)
3 small ripe tomatoes (300 g), cut into small cubes
1/2 teaspoon dried thyme, crumbled
1 teaspoon dried oregano
1 teaspoon salt
Pierce each bell pepper with a fork and toast them over high heat on either side until the skin is charred
Then, flip them to toast also on the other side
Place them in a plastic bag, close it well, and let them cool down
Remove them from the bag
Using a small knife, cut each one in half, discard the seeds and remove the skin
Cut the halves into strips and reserve
In a large skillet over medium heat, sauté the onion in olive oil, stirring occasionally with a wooden spoon until it's soft (about 2 minutes)
Add the reserved bell peppers, tomato, thyme, oregano, and salt, mix well, cover the skillet, and reduce the heat
Cook, stirring occasionally, until the bell pepper is tender (about 10 minutes)
Transfer to a serving dish and serve immediately
234 calories per serving
Note: This dish can be prepared ahead of time
Wait for it to cool down and store it in the refrigerator in an airtight container
To reheat, place it in a microwave-safe plate, cover it, and heat on high for 1 minute
A fruity and medium-bodied red wine like Chianti Vernaiolo 97 from Rocca delle Macie, Italian, $12.50 or Alabastro 97, Portuguese, $10.90
