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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve these peppers as a side dish, or use them in other recipes. Although the aniseed is optional, it adds a subtle sweetness to the peppers. For a more robust flavor, try using 2 1/2 teaspoons of finely chopped fresh rosemary in place of the anise, and omit the basil. Ingredients:
olive oil-flavored cooking spray |
4 cups red bell pepper strips (about 1 1/4 pounds) |
4 cups yellow bell pepper strips (about 1 1/4 pounds) |
2 1/2 cups vertically sliced onion |
1/2 teaspoon salt |
1/4 teaspoon aniseed, crushed (optional) |
2 garlic cloves, minced |
2 cups water |
2 tablespoons tomato paste |
1 tablespoon chopped fresh basil |
1 tablespoon red wine vinegar |
1/4 teaspoon black pepper |
Directions:
1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the bell peppers, onion, salt, aniseed, and garlic; sauté 15 minutes, stirring occasionally. Stir in the water and tomato paste. Bring mixture to a boil; reduce heat, and simmer 30 minutes or until bell peppers are soft. Stir in basil, vinegar, and black pepper.
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