Recipe - Piperade Or Piperrada (Basque Pepper Stew)

2 tablespoon Oil
1 lg Onion, chopped
2 lg Green peppers, cored, seeded
and cut into One fourth to
1/2inch dice (up to 3)
2 Cloves garlic, chopped
1 One half pound Ripe tomatoes, peeled,
seeded and chopped
One fourth teaspoon Crushed hot red pepper
Salt
Freshly ground pepper

Heat oil in deep skillet over low heat. Add onion and cook, stirring
frequently, until tender but not brown, about 5 minutes. Add green peppers
and garlic and cook, stirring frequently, until peppers become tender,
about 7 minutes. Add tomatoes, crushed hot pepper and salt and pepper to
taste. Cook, uncovered, over medium heat, stirring often, until stew is
thick, about 30 minutes. Adjust seasonings to taste. Makes 2 to 3 servings.

Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Jan 22, 1997.