Bell Peppers with Tomatoes and Capers

Ingredients

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• Red Bell Pepper Red Bell Pepper 1 1
• Yellow Bell Pepper Yellow Bell Pepper 1 1
• Canned Cherry Tomatoes Canned Cherry Tomatoes 400g 2 cups
• Garlic Garlic 2 cloves 2 cloves
• Extra Virgin Olive Oil Extra Virgin Olive Oil 4 tbsp 4 tbsp
• Pecorino Cheese Pecorino Cheese 4 tbsp 4 tbsp
• Fresh Parsley Fresh Parsley bunch bunch
• Salted Capers Salted Capers 100g 1 & 3/4 cups

Instructions

1. 1.Cut the ends of the bell peppers, discard the stem and cleanse from the seeds and the inner filaments. Cut the remaining part into large slices and then again in half so as to get irregular squares chunks.
2. 2.Pour the oil into a large frying pan and place in the pepper chunks orderly with the inside facing upwards. Add the cherry tomatoes roughly drained from their preservative water (which you will use later), the capers rinsed from their salt, the sliced garlic, and the finely chopped parsley. Cover with a lid and cook on a lively boil for 10 minutes.
3. 3.Then add the tomatoes water, lower the flame, and cook on low heat for 20-30 minutes. Check often, shaking the pan, so to know that the peppers do not stick to the bottom and, if necessary, add half a glass of water.
4. 4.At the end of the cooking time check the consistency of the peppers with a fork and, when cooked, sprinkle them with grated pecorino cheese (vegetarian version), cover with the lid, turn off the heat and leave to rest for 5 minutes.
5. 5.Serve as hot or cold as a delicious side dish.

Nutritional Information

• Calories:
  235
• Fat:
  17g
• Sodium:
  768mg
• Carbs:
  19g
• Sugar:
  5g
• Protein:
  7g