Peperonata Stew

Ingredients and Weight:

• 4 large bell peppers (red, yellow, orange, green), diced (1 pound)
• 2 large onions, diced (1 pound)
• 8 cloves garlic, minced (1 ounce)
• 1 tablespoon olive oil
• 1 cup dry white wine
• 2 cans (14.5 ounces each) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large Dutch oven or pot, heat the olive oil over medium heat.
2. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the bell peppers and cook for 10 minutes, stirring occasionally.
4. Pour in the white wine and cook until reduced by half, about 5 minutes.
5. Stir in the tomatoes, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, or until the sauce has thickened and the vegetables are tender.
6. Remove from heat and stir in the parsley. Serve hot over pasta, rice, or crusty bread.

Nutritional Information (per serving):

• Calories: 120
• Fat: 5g
• Protein: 3g
• Carbohydrates: 20g
• Fiber: 4g
• Sodium: 200mg

Dish Characteristics:

• Savory and aromatic
• Colorful and visually appealing
• Easy to prepare and suitable for large gatherings

User Comments:

• "This dish was a crowd-pleaser at our last family gathering. The flavors were amazing and the colors were so vibrant."
• "I love that it's a healthy and filling meal that doesn't take a lot of time to make."
• "I make this recipe all the time. It's perfect for a weeknight dinner or even as a topping for pizza."

Special Precautions and Tips:

• Use high-quality ingredients for the best flavor.
• If you prefer a spicier stew, add 1/4 teaspoon of red pepper flakes to the sauce.
• Serve with a side of crusty bread to soak up the delicious sauce.