Spanish-Style Sauteed Bell Peppers

Ingredients

Estimated total cost: €6.16 · €1.54/serving

• 2 tablespoons extra-virgin olive oil (use high-quality oil for best flavor)Est. price €0.12–€0.25
• 1 medium onion, quartered and thinly sliced (cut onion into thin, even slices for even cooking)Est. price €0.20–€0.50
• 2 garlic cloves, minced (finely chop garlic to release its aroma)Est. price €0.08–€0.15
• 2 medium red bell peppers, cut into slender strips (remove seeds and pith for a cleaner taste)Est. price €1.20–€2.50
• 2 medium green bell peppers, sliced to match red peppers (choose firm peppers for better texture)Est. price €1.20–€2.50
• 2 medium yellow bell peppers, sliced to match red peppers (for a colorful dish)Est. price €1.40–€2.80
• 1/4 cup dry white wine (use a wine you would drink for better flavor)Est. price €0.40–€0.80
• 1/4 cup oil-packed sun-dried tomatoes, sliced into strips (pat dry with paper towel before using)Est. price €1.00–€2.00
• 2 medium tomatoes (use ripe, juicy tomatoes for the best taste)Est. price €0.40–€0.80
• 2 to 3 tablespoons finely minced fresh parsley, optional (add parsley for a fresh burst of flavor)Est. price €0.15–€0.30

Steps

1. 1

   Begin by heating oil in a large skillet over medium heat. Add the onion and cook until it becomes translucent, stirring occasionally.

2. 2

   Combine the minced garlic, diced bell peppers, white wine, and chopped sun-dried tomatoes in a pan. Pour in 1/4 cup of water and heat until it reaches a simmer. Cover the pan and let it cook on medium-low heat for approximately 8 minutes, ensuring the bell peppers are cooked to a tender texture without being overcooked.

3. 3

   Add the fresh tomatoes to the mixture and cook without covering until they soften, about 3 to 4 minutes. Optionally, incorporate parsley and season with salt and pepper. Serve immediately.

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• Cultural note

  Spanish-style sauteed bell peppers, known as 'Pimientos de Padron,' are a popular tapas dish in Spain. This recipe showcases the Mediterranean influence on Spanish cuisine with its use of olive oil and fresh vegetables.

• Seasonal note

  Bell peppers are at their peak in late summer and early fall, making this dish ideal to prepare during those seasons. Tomatoes are also abundant in late summer.

• Health note

  This dish is rich in fiber, vitamins A and C from the bell peppers and tomatoes, and healthy fats from olive oil. It is low in calories and cholesterol, and the antioxidants in bell peppers may help reduce inflammation.